Tropical Pie

Directions

1. 1
   Spoon pineapple evenly into each Coconut Crust, adding about 1 cup of the pineapple to each crust.
2. 2
   Cover each with about 2 cups of the pudding.
3. 3
   Refrigerate 1 hour.
4. 4
   Place whipped topping mix, water and lime juice in large bowl of electric mixer fitted with wire whip attachment.
5. 5
   Beat on high speed until stiff peaks form.
6. 6
   Fold in lime zest.
7. 7
   Spread 2 cups of the whipped topping mixture over pudding layer in each pie; sprinkle evenly with coconut.
8. 8
   Garnish with remaining whipped topping mixture.
9. 9
   Refrigerate 30 minutes or until chilled.