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

Combine coconut and butter; press in bottom and sides of 9 inch pie plate. Bake at 350 degrees until golden (15 to 20 minutes); cool. In saucepan, combine gelatin add pudding mix. Stir in milk. Cook and stir until mixture boils; remove from heat. Stir in concentrate; chill to partially set. Prepare dessert topping mix according to package directions. Fold into pudding mixture; Add pineapple. Turn into crust; chill 5 to 6 hours.