1 1/2 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened
16 oz. whipped topping
2 lg. boxes instant coconut cream pudding
3 c. milk
1 sm. can crushed pineapple, drained
2 graham cracker pie crusts

Cream powdered sugar and cream cheese together until blended. Add 1/2 of whipped topping; mix well. Divide between 2 crusts; chill. Mix pudding and milk together, fold in pineapple. Put on top of first mixture. Top with remaining topping and garnish with coconut and nut meats.

Makes 2 pies.