Makes 2 pies.

2 graham cracker pie crusts
2 (8 oz.) pkg. cream cheese
1 c. sugar
1 (8 1/4 oz.) can crushed pineapple (juice and all)
1 c. chopped pecans
1 c. chopped coconut
1 lg. bowl Cool Whip

Cream softened cream cheese and add sugar, pineapple, chopped pecans and coconut. Fold in Cool Whip topping. Divide mixture into the two crusts, sprinkle with coconut and pecans if desired. Refrigerate.