1 sm. pkg. coconut
1 carton Cool Whip
2 tbsp. sugar
1/3 c. milk
1 pkg. Philadelphia cream cheese
1 lg. can crushed pineapple, drained
1 prepared graham cracker pie crust

Have cream cheese at room temperature. Combine cheese and milk until smooth. Add sugar and 1/2 of the Cool Whip. Add coconut and then blend in the rest of the Cool Whip. Put into prepared crust. Let set in refrigerator at least 1/2 hour until set. Then put pineapple on top. Chill.