Pina Colada Pie

• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut
• 3/4 cup graham cracker crumbs
• 1/3 cup margarine or butter, melted
• 2 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Vanilla or Chocolate Flavor Instant Pudding
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 can (8 oz.) crushed pineapple, drained
• 3/4 cup JET-PUFFED Miniature Marshmallows
• 1/2 cup thawed COOL WHIP Whipped Topping
• 6 maraschino cherries, halved

1. Preheat oven to 325F.
2. Mix coconut, graham cracker crumbs and margarine until well blended.
3. Press firmly onto bottom and up side of 9-inch pie plate.
4. Bake 10 minutes; cool.
5. Add milk to dry pudding mix; stir 2 minutes or until well blended.
6. Stir in sour cream until well blended.
7. Gently stir in pineapple and marshmallows; spoon into crust.
8. Refrigerate at least 1 hour.
9. Top with whipped topping and cherries just before serving.
10. Store leftover pie in refrigerator.

s angel, graham cracker crumbs, margarine, cold milk, chocolate, s, pineapple, jetpuffed miniature marshmallows, thawed cool, maraschino cherries

Taken from www.kraftrecipes.com/recipes/pina-colada-pie-53357.aspx (may not work)