Creamy Banana-Macaroon Pie

• 25 square shortbread cookies, finely crushed (about 1-1/2 cups)
• 1 cup 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 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 large banana, sliced

1. Heat oven to 325 degrees F.
2. Mix cookie crumbs, 2/3 cup coconut and butter until blended; press onto bottom and up side of 9-inch pie plate.
3. Bake 10 min.
4. ; cool.
5. Beat pudding mix and milk in large bowl with whisk 2 min.
6. Stir in 2 cups COOL WHIP.
7. Arrange banana slices on bottom of crust; cover with pudding mixture.
8. Spread with remaining COOL WHIP.
9. Refrigerate 2 hours or until firm.
10. Meanwhile, toast remaining coconut; cool completely.
11. Sprinkle coconut over pie just before serving.

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

Taken from www.kraftrecipes.com/recipes/creamy-banana-macaroon-pie-144935.aspx (may not work)