1 1/3 c. flaked coconut
2 tbsp. butter, melted
1 (3 oz.) pkg. lemon gelatin
1 (3 1/4 oz.) pkg. vanilla tapioca pudding mix
1 1/4 c. milk
1/2 of a 6 oz. can (1/3 c.) frozen unsweetened pineapple juice concentrate, thawed
1 (2 or 2 1/8 oz.) pkg. dessert topping mix
1 (8 3/4 oz.) can crushed pineapple, drained

Combine coconut and butter; press on bottom and sides of 9 inch pie plate. Bake in slow oven (325 degrees) for 15 minutes, until coconut is golden; cool.

In medium saucepan, combine gelatin and pudding mix. Stir in milk. Cook and stir until mixture boils; remove from heat. Stir in concentrate; chill until partially set.

Prepare topping mix according to package directions. Fold into pudding mixture; add pineapple. Turn into crust; chill 5 to 6 hours.