1 (8 oz.) can crushed pineapple, undrained
8 oz. Breyers Strawberry Cheesecake Yogurt
1 box (3 oz.) instant white chocolate pudding and pie mix
2/3 c. toasted coconut
1 c. Cool Whip
1 (9-inch) shortbread cookie crust (or graham cracker crust)

Combine pineapple, yogurt, pudding mix and toasted coconut. Mix well. Fold in Cool Whip. Spoon into crust. If desired, top with additional Cool Whip and sprinkle with toasted coconut. Refrigerate.