1-1/2 cups shortbread cookie crumbs (about 20 cookies)
1-2/3 cups BAKER'S ANGEL FLAKE Coconut, divided
1/3 cup butter or margarine, melted
1 large banana, sliced
1-1/2 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor
Instant Pudding and 
Pie Filling
1 can (8 oz.) crushed pineapple, well drained
2 cups thawed COOL WHIP Whipped Topping
BAKER'S ANGEL FLAKE Coconut (optional), toasted

HEAT oven to 325°F. MIX cookie crumbs, 2/3 cup of the coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and upmsides of 9-inch pie plate. Bake 10 minutes or until golden. Cool. Arrange banana slices in crust. POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. 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, if desired. REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.
 

Source: http://www.nancys-kitchen.com