Tropical Coconut Cream Pie in Coconut Crust

Ingredients

• 25 square shortbread cookies, finely crushed (about 1-1/2 cups)
• 1-2/3 cups Baker`s Angel Flake Coconut, divided
• 1/3 cup butter, melted
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 1 large banana, sliced
• 1 can (8 oz.) crushed pineapple in juice, well drained
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 1/2 cup Baker`s Angel Flake Coconut, toasted

Directions

1. Heat oven to 325°F.
2. Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended; press onto bottom and up side of 9-inch pie plate.
3. Bake 10 min. or until golden brown. Cool.
4. Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut.
5. Arrange banana slices on bottom of crust; cover with pudding mixture.
6. Gently stir pineapple into Cool Whip; spread over pudding layer. Sprinkle with toasted coconut.
7. Refrigerate 4 hours or until firm.