By: Ann Stevens
¼ c. butter, melted
2 c. coconut flakes
1½ c. milk
1 envelope dream whip whipped topping
1 sm. pkg. pistachio instant pudding
1 (8¼ oz.) can crushed pineapple, drained
toasted coconut
Directions:
Combine the butter and coconut. Press the mixture it into a 9" pie pan.
Bake at 300° for 20 minutes, or until golden. Then cool it.
Blend the milk, whipped topping mix and pudding mix in a mixer bowl. Gradually increase the beating speed and beat it on high until it’s thick. Fold in the pineapple. Spoon it into the coconut pie crust. Chill it for 3 hours. Garnish with toasted coconut.
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