1 (3 oz.) pkg. cream cheese, softened
1 tbsp. sugar
1/2 c. milk
1 (8 oz.) can crushed pineapple, drained
1 1/3 c. (3 1/2 oz.) coconut
3 1/2 c. (8 oz.) Cool Whip topping
9-inch graham cracker crust

Combine cream cheese, sugar, milk, 1/2 cup of pineapple and coconut in blender. Cover and blend at medium speed for 30 seconds. Fold in whipped topping, spoon into crust. Freeze until firm, about 4 hours. Let stand at room temperature about 5 minutes for softer texture. Garnish with remaining pineapple. Store any leftover pie in freezer.