Pina Colada Pie

• 1 1/2 c. Baker's Premium shred coconut
• 3/4 c. graham cracker crumbs
• 5 Tbsp. Parkay margarine, melted
• 2 (3 3/8 oz.) pkg. Royal instant vanilla pudding and pie filling *
• 2 c. cold milk *
• 1 c. sour cream
• 1 (8 oz.) can crushed pineapple in juice, drained
• 3/4 c. miniature marshmallows
• whipped topping
• maraschino cherries, halved

1. Combine coconut, cracker crumbs and margarine.
2. Press firmly against bottom and sides of 9-inch pie plate.
3. Bake at 325u0b0 for 10 minutes; cool.
4. With mixer, beat pudding mix, milk and sour cream for 1 minute.
5. Fold in pineapple and marshmallows; spoon into crust.
6. Chill at least 1 hour.
7. Garnish with whipped topping and maraschino cherry halves.
8. Makes 8 servings.

coconut, graham cracker crumbs, parkay margarine, instant vanilla, cold milk, sour cream, pineapple, marshmallows, topping, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=972956 (may not work)