1 (3 oz.) pkg. instant vanilla pudding mix (I use sugar free)
1 (8 oz.) pkg. cream cheese, softened (I use low-fat)
1/2 cup crushed pineapple (well drained)
1 1/2 cups coconut milk
1 prepared graham cracker crust pie shell (8-inch)
Cool Whip and toasted coconut flakes (for garnish)

Mix coconut milk slowly into softened cream cheese until smooth. Add pineapple until all are well blended. Slowly add pudding mix. Mixture will be stiff. Spread evenly into prepared pie shell and chill for at least 1 hour.

Garnish with Cool Whip and coconut flakes before serving.

Variation: This recipe is also great with chocolate or banana pudding mixes!

Submitted by: C. Baumgartner