1 1/2 c. confectioners' sugar
1 (8 oz.) pkg. soft cream cheese
1 (16 oz.) carton whipping cream
2 graham cracker pie shells
2 lg. pkgs. coconut instant pudding mix
3 c. milk
1 sm. can drained, crushed pineapple

Cream sugar and cream cheese until smooth. Beat in 1/2 whipped topping. Spread in pie shells. Cool. Combine pudding mix and milk in bowl, mixing well. Fold in pineapple. Spoon over chilled cream layers. Top with remaining topping. Garnish with nuts and shredded coconuts.