1 can (14 oz.) condensed milk
1 c. chopped pecans, reserve 2 tbsp.
1 c. shredded coconut
1 can (8 oz.) chopped pineapple, drained
2 envelopes (2.6 oz. box) powdered whipped topping prepared as directed
1 prepared pastry shell or graham cracker crust

Mix milk, pecans, coconut and pineapple. Fold in half of whipped topping and pour into prepared shell. Cover pie with remaining whipped topping and sprinkle reserved nuts on top. Refrigerate overnight. Makes 1 (9 inch) pie. 6 to 8 servings.