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 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 COOL WHIP; spread over pudding layer. Sprinkle with toasted coconut.
- Refrigerate 4 hours or until firm.
USE THE RED NEXT PAGE LINK BELOW FOR ANOTHER FRUIT DESSERT RECIPE.
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!
