Tropical Coconut Cream Pie in Coconut Cookie Crust
Banana, pineapple and coconut add tropical flavors to this creamy vanilla pudding pie in a shortbread cookie crumb crust.
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Cooking tools:
- Oven
- Mixing bowl
- Pie dish
- Whisk
- Measuring cup
- Baking pan
- Refrigerator
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Kitchen timer
Ingredients
- 25 LORNA DOONE Shortbread Cookies, finely crushed (about 1-1/2 cups)
- 1⅔ cups flaked coconut, divided
- ⅓ cup butter or margarine, melted
- 1½ cups milk
- 1 pkg. vanilla instant pudding mix
- 1 large banana, sliced
- 1 can crushed pineapple, well drained
- 2 cups frozen whipped topping
- ½ cup flaked coconut, toasted
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