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Tropical Coconut Cream Pie
Tropical Coconut Cream Pie

Tropical Coconut Cream Pie

Escape to the tropics for dessert with our Tropical Coconut Cream Pie. The combination of bananas, coconut, pineapple, COOL WHIP and pudding is perfection in a coconut shortbread crust. Your friends and family will love this Tropical Coconut Cream pie!
What You Need
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25 square shortbread cookies, finely crushed (about 1-1/2 cups)
1/3 cup butter or margarine, melted
1-1/2 cups cold milk
1 large banana, sliced
1 can (8 oz.) crushed pineapple in juice, well drained
Let's Make It
Heat oven to 325°F.
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. Bake 10 min. or until golden brown. Cool.
Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust; cover with pudding mixture. Gently stir pineapple into COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
Refrigerate 4 hours or until firm.
Kitchen Tips
Tip 1
Size Wise
Balance your food choices throughout the day so you can enjoy a serving of this creamy pie.
Tip 2
How to Toast Coconut
Spread coconut into thin layer on bottom of shallow pan. Bake in 350°F oven 7 to 12 min. or until lightly browned, stirring occasionally.
Tip 3
How to Store Leftover Pie
Store leftover pie in refrigerator.
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