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 butter, melted

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-1/2 cups cold milk

1 large banana, sliced

1 can (8 oz.) crushed pineapple in juice, well drained

1-1/2 cups thawed Cool Whip Whipped Topping

1/2 cup Baker`s Angel Flake Coconut, toasted

Directions:

1. Heat oven to 325°F.

2. 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.

3. Bake 10 min. or until golden brown. Cool.

4. Beat pudding mix and milk in large bowl with whisk 2 min. Stir in remaining untoasted coconut.

5. Arrange banana slices on bottom of crust; cover with pudding mixture.

6. Gently stir pineapple into Cool Whip; spread over pudding layer. Sprinkle with toasted coconut.

7. Refrigerate 4 hours or until firm.

Bon Appetit!