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

Combine the cream cheese, sugar, milk 1/2 cup of the pineapple and the coconut in a blender. Cover and blend at medium speed for 30 seconds. Fold into the whipped topping. Spoon into crust. Freeze until firm, about 4 hours.

Let stand at room temperature for 5 minutes for cutting. Garnish with the remaining pineapple. Store any leftover pie in the freezer.