- 1 1/2 c. Crushed Ginger Snap Crumbs
- 1/3 c. Sugar
- 5 Tbsp. Melted Butter
- 1 3.4 oz Box Coconut Cream Instant Pudding Mix
- 1 3.4 oz Box Vanilla Instant Pudding Mix
- 1 1/2 c. Milk
- 2 c. Cool Whip, thawed
- 1/2 c. Crushed Pineapple
- 1 c. Shredded Coconut
Preheat the oven to 350 degrees. Mix the gingersnap crumbs, sugar, and butter together and press into a pie pan.
Bake in the oven for about five minutes. Mix the coconut cream and vanilla pudding together in a bowl.
Add the milk and blend with a mixer for about 2 minutes. Mix in the Cool Whip and crushed pineapple. Spread the coconut on a cookie sheet and place in the oven for 2-4 minutes to toast. Be careful to watch the coconut, as it can burn quickly.
When the coconut is lightly toasted, remove from the oven, and cool for about five minutes. Mix in all but 1 Tbsp of the coconut into the pudding mix and blend well.
Scoop the pudding mixture into the baked pie crust. Sprinkle the remaining coconut over the top of the pie. Chill in the refrigerator for 45 minutes before serving. For added zip, make a ginger snap crust instead of the graham cracker crust.