Ingredients

1 1/2 cups shortbread cookie, crumbs (about 20 cookies)

1 2/3 cups coconut, divided

1/3 cup melted butter

1 large banana, sliced

1 1/2 cups cold milk

1 (4 ounce) package instant vanilla pudding

1 (8 ounce) can crushed pineapple, drained well

2 cups Cool Whip, thawed

Directions

1 Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended.

2 Press mixture evenly onto bottom and up sides of 9-inch pie plate.

3 Bake at 325 degrees for 10 minutes or until golden.

4 Cool and arrange banana slices on bottom of crust.

5 Pour cold milk into large bowl and add pudding mix.

6 Beat with wire whisk for 1 minute.

7 Stir remaining cup of coconut into pudding and spoon over banana slices in crust.

8 Gently stir pineapple into whipped topping.

9 Spread over pudding mixture.

10 Refrigerate 4 hours or until set.

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