Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• Crust:
• 20 pecan shortbread cookies (crusted)
• 1 cup flaked coconut
• 1/3 cup butter (melted)
• Filling:
• 1 1/2 cup milk
• 1 small pkg. (3.4 oz.) vanilla instant pudding
• 1 cup flaked coconut
• 1/2 cup sour cream
• 1 large banana (sliced)
• Topping:
• 1 (8 oz.) can crushed pineapple (drained)
• 1 1/2 cups whipping cream
• 1/4 cup granulated sugar
• 1/2 cup toasted flaked coconut (toasted)

Directions

1. Crust:

2. Mix cookie crumbs, 1 cup coconut and melted butter in a small mixing bowl and blend well. Press into pie plate to make crust. Bake 10 minutes at 325 degrees or until lightly browned.

3. Filling:

4. In a large mixing bowl, combine milk and vanilla pudding and whisk until stiffened. Fold in one cup of coconut and sour cream until blended. Set aside. Arrange sliced bananas on the bottom of cooled crust. Cover with pudding mixture; Set aside.

5. Topping:

6. Combine whipping cream in a bowl and beat until stiff Add sugar and continue to beat until mixed. Fold drained pineapple and prepared whipping cream together and spoon over the pudding mixture of the pie and sprinkle with toasted coconut.

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