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TROPICAL COCONUT CREAM PIE

1-1/2 cups shortbread cookie crumbs (about 20 cookies)
1-2/3 cups BAKER'S ANGEL FLAKE Coconut, divided
1/3 cup butter or margarine, melted
1 large banana, sliced
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor
Instant Pudding and
Pie Filling
1 can (8 oz.) crushed pineapple, well drained
2 cups thawed COOL WHIP Whipped Topping
BAKER'S ANGEL FLAKE Coconut (optional), toasted

HEAT oven to 325F.

MIX cookie crumbs, 2/3 cup of the coconut and
butter in medium
bowl until well blended. Press mixture evenly onto
bottom and
upmsides of 9-inch pie plate. Bake 10 minutes or until
golden. Cool.
Arrange banana slices in crust.

POUR cold milk into large bowl. Add pudding mix.
Beat with wire
whisk 2 minutes. Stir in remaining 1 cup coconut. Spoon
over
banana slices in crust. Gently stir pineapple into whipped
topping.
Spread over pudding mixture. Sprinkle with toasted
coconut, if desired.
REFRIGERATE 4 hours or until set. Store leftover pie
in
refrigerator.