Tropical Coconut Cream Pie in Coconut Cookie Crust

• 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 or margarine, 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

1. Heat oven to 325F.
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.
4. or until golden brown.
5. Cool.
6. Beat pudding mix and milk in large bowl with whisk 2 min.
7. Stir in remaining untoasted coconut.
8. Arrange banana slices on bottom of crust; cover with pudding mixture.
9. Gently stir pineapple into COOL WHIP; spread over pudding layer.
10. Sprinkle with toasted coconut.
11. Refrigerate 4 hours or until firm.

shortbread cookies, s angel, butter, cold milk, banana, pineapple, s angel

Taken from www.kraftrecipes.com/recipes/tropical-coconut-cream-pie-in-coconut-cookie-crust-56266.aspx (may not work)