1 (3 oz.) pkg. cream cheese
2 tbsp. sugar
1/2 c. milk
1 1/2 c. grated coconut
1 c. (8 oz.) crushed pineapple, drained
1 (8 oz.) container non-dairy whipped topping, thawed
1/2 tsp. vanilla
1 (8") prepared graham cracker crust
1 (8 oz.) can pineapple chunks, drained
Aluminum foil

Combine cream cheese, sugar, milk and coconut in electric blender. Blend at medium speed for 30 seconds. Pour into a medium bowl. Stir in crushed pineapple, whipped topping and vanilla. Pour into graham cracker crust. Decorate with pineapple chunks. Cover with aluminum foil. Freeze until firm, about 4 hours.