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    • #370814
      Avatar for mosmos

      Tropical Coconut Cream Pie
      25 square shortbread cookies, finely crushed (about 1-1/2 cups)
      1-2/3 cups flake coconut, divided
      1/3 cup butter or margarine, melted
      1 pkg vanilla instant pudding
      1-1/2 cups cold milk
      1 banana, sliced
      8-oz can crushed pineapple in juice, well drained
      1-1/2 cups thawed whipped topping
      1/2 cup flake coconut, toasted
      Heat oven to 325°.
      Mix cookie crumbs, 2/3 cup untoasted coconut and butter in medium bowl until blended. Press onto bottom and up side of 9-inch pie plate. Bake 10 min or until golden brown. Cool.
      Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut. Arrange banana slices on bottom of crust. Cover with pudding mixture. Gently stir pineapple into whipped topping. Spread over pudding layer. Sprinkle with toasted coconut.
      Refrigerate 4 hours or until firm. Serves 10
      piggy bank

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