Pineapple Coconut Cream Pie with Bananas in Coconut Cookie Crust

Pineapple Coconut Cream Pie with Bananas in Coconut Cookie Crust 1 1⁄2 cups shortbread cookies, 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 Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake at 325 degrees for 10 minutes or until golden. Cool and arrange banana slices on bottom of crust. Pour cold milk into large bowl and add pudding mix. Beat with wire whisk for 1 minute. Stir remaining cup of coconut into pudding and spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Refrigerate 4 hours or until set.