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Tropical Coconut Cream Pie in Coconut Cookie Crust

Tropical Coconut Cream Pie in Coconut Cookie Crust
Tropical Coconut Cream Pie in Coconut Cookie Crust
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Tropical Coconut Cream Pie in Coconut Cookie Crust

  1. 25 LORNA DOONE Shortbread Cookies

  2. 1-2/3 cups BAKER'S ANGEL FLAKE Coconut

  3. 1/3 cup butter or margarine

  4. 1-1/2 cups milk

  5. 1 pkg. JELL-O Vanilla Flavor Instant Pudding

  6. 1 large banana

  7. 1 can crushed pineapple

  8. 2 cups COOL WHIP Whipped Topping

  9. 1/2 cup BAKER'S ANGEL FLAKE Coconut

Prep Time: 00:15
Total Time: 04:25

Community Rating:

Recipe Author: Kraft
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 25 LORNA DOONE Shortbread Cookies
  • 1-2/3 cups BAKER'S ANGEL FLAKE Coconut
  • 1/3 cup butter or margarine
  • 1-1/2 cups milk
  • 1 pkg. JELL-O Vanilla Flavor Instant Pudding
  • 1 large banana
  • 1 can crushed pineapple
  • 2 cups COOL WHIP Whipped Topping
  • 1/2 cup BAKER'S ANGEL FLAKE Coconut

Recipe Directions:

Preheat oven to 325°F. Mix cookie crumbs, 2/3 cup of the untoasted coconut and the butter in medium bowl until well blended. Press mixture evenly onto bottom and up side of 9-inch pie plate. Bake 10 minutes or until golden brown. Cool. Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Stir in the remaining 1 cup untoasted coconut. Arrange banana slices on bottom of crust; cover with the pudding mixture. Gently stir pineapple into whipped topping; spread over pudding layer. Sprinkle with the toasted coconut.Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Serving per recipe:

10 servings

Amount per serving:

  • Calories: 380
  • Total fat: 23 g
  • Saturated fat: 15 g
  • Cholesterol: 25 mg
  • Sodium: 360 mg
  • Carbohydrate: 42 g
  • Dietary fiber: 3 g
  • Sugars: 28 g
  • Protein: 4 g
  • Vitamin A: 6 %DV
  • Vitamin C: 10 %DV
  • Calcium: 6 %DV
  • Iron: 6 %DV