1/4 c. butter, melted
2 c. coconut
1 1/2 c. milk
1 env. Dream Whip whipped topping mix
1 pkg. (4 serving size) pistachio instant pudding and pie filling
1 can (8 1/4 oz.) crushed pineapple

Combine butter and coconut; press in 9 inch pie pan. Bake at 300 degrees for 20 minutes or until golden. Cool.

Blend milk, whipped topping mix and pudding mix in mixer bowl. Gradually increase beating speed and beat at high speed for 5 minutes or until thick. Fold in drained pineapple. Spoon into pie crust. Chill 3 hours. Garnish with toasted coconut.