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

Combine cream cheese, sugar, milk, 1/2 cup pineapple and the coconut in blender. Blend 30 seconds. Fold into Cool Whip. Spoon into crust. Freeze until firm. Let stand at room temperature 5 to 10 minutes before cutting. Garnish with remaining crushed pineapple.