Kraft tells us that:
“Bananas, pineapples and coconut add tropical flavors to this luscious cream pie. It’s perfection in a shortbread cookie crumb crust.”
This means that the dessert is the perfectly creamy, amazing pie that is unlike any other. I have truly never had a dessert like this one before. It makes me feel like I’m somewhere else and so tasty.
Ingredients
25 square shortbread cookies, finely crushed (about 1-1/2 cups)
1-2/3 cups BAKER’S ANGEL FLAKE Coconut, divided
1/3 cup Land O’ Lakes butter or margarine, melted
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups McArthur cold milk
1 large banana, sliced
1 can (8 oz.) crushed Dole pineapple in juice, well drained
1-1/2 cups thawed COOL WHIP Whipped Topping
1/2 cup BAKER’S ANGEL FLAKE Coconut, toasted
Instructions:
Heat oven to 325°F.
Mix cookie crumbs, 2/3 cup untoasted coconut and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake for approximately 10 minutes, remove from oven and let 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; add pudding mixture on top. Gently stir pineapple into Cool Whip and spread over pudding layer. Sprinkle with toasted coconut.
Refrigerate overnight or at least for 4 hours.
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Quick Tip: Make sure the milk is cold so the Jell-o holds together faster and better.
Thank you to Kraft for this awesome recipe!
