BakersDozen
Senior Cook
Hubby really liked this! 
* Exported from MasterCook *
Tropical Coconut Cream Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups shortbread cookie crumbs (about 20
cookies)
1 2/3 cups Baker's Angelflake coconut -- divided
1/3 cup butter or margarine -- melted
1 large banana -- sliced
1 1/2 cups cold milk
1 package vanilla instant pudding (4-oz.)
1 can crushed pineapple (8-oz.) -- well drained
2 cups thawed Cool Whip topping
Toasted coconut -- optional
Mix cookie crumbs, 2/3 of the coconut and butter in a medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate.
Bake at 325 F. for 10 minutes or until golden. Cool. Arrange banana slices in crust. Pour cold milk into large bowl. Add pudding mix. Beat with a wire whisk 1 minute. 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. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Serves 8
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 81 Calories; 8g Fat (82.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 78mg Sodium. Exchanges: 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Tropical Coconut Cream Pie
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies & Pastry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups shortbread cookie crumbs (about 20
cookies)
1 2/3 cups Baker's Angelflake coconut -- divided
1/3 cup butter or margarine -- melted
1 large banana -- sliced
1 1/2 cups cold milk
1 package vanilla instant pudding (4-oz.)
1 can crushed pineapple (8-oz.) -- well drained
2 cups thawed Cool Whip topping
Toasted coconut -- optional
Mix cookie crumbs, 2/3 of the coconut and butter in a medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate.
Bake at 325 F. for 10 minutes or until golden. Cool. Arrange banana slices in crust. Pour cold milk into large bowl. Add pudding mix. Beat with a wire whisk 1 minute. 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. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Serves 8
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 81 Calories; 8g Fat (82.5% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 78mg Sodium. Exchanges: 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
