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

Combine cream cheese, sugar, milk and 1/2 cup pineapple, and coconut in blender. Cover and blend at medium speed for 30 seconds. Fold in whipping cream. Spoon into crust. Freeze until firm (4 hours). Let stand at room temperature for 5 minutes before cutting.