1 1/2 cups shortbread cookie crumbs
    (about 20 cookies - Lorna Doone)
1 2/3 cups coconut, divided
1/3 cup butter or margarine, melted
1 large banana sliced
1 1/2 cups cold milk
1 (4 ounce) package vanilla instant pudding
1 (8 ounce) can crushed pineapple, well drained
2 cups thawed Cool Whip

Preheat oven to 325 degrees F.

Mix cookie crumbs, 2/3 cup of coconut and butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of a 9-inch pie plate. Bake for 10 minutes or until golden. Cool.

Arrange banana slices in cooled crust.

Pour cold milk into large bowl. Add pudding mix. Beat with a wire whisk for 1 minute. Stir in remaining 1 cup coconut. Spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture.

Refrigerate for 4 hours or until set.