Pina Colada Pie - cooking recipe

Ingredients

1 1/2 c. Baker's Premium shred coconut
3/4 c. graham cracker crumbs
5 Tbsp. Parkay margarine, melted
2 (3 3/8 oz.) pkg. Royal instant vanilla pudding and pie filling *
2 c. cold milk *
1 c. sour cream
1 (8 oz.) can crushed pineapple in juice, drained
3/4 c. miniature marshmallows
whipped topping
maraschino cherries, halved

Preparation

Combine coconut, cracker crumbs and margarine.
Press firmly against bottom and sides of 9-inch pie plate.
Bake at 325\u00b0 for 10 minutes; cool.
With mixer, beat pudding mix, milk and sour cream for 1 minute.
Fold in pineapple and marshmallows; spoon into crust.
Chill at least 1 hour.
Garnish with whipped topping and maraschino cherry halves.
Makes 8 servings.