1 pkg (3-oz) cream cheese, softened
1 tbsp sugar
1/2 cup low-fat milk
1 can (8-oz) crushed pineapple, drained
1 1/3 cup flaked coconut
1 carton (8-oz) frozen whipped topping, thawed
1 9-inch graham cracker crumb crust
Combine cream cheese, sugar, milk, 1/2 cup of the pineapple, and the coconut in blender container. Cover and blend at medium speed for 30 minutes. Fold mixture into the whipped topping and spoon into the crust. Freeze 4 hours or until firm.
To serve: Remove from freezer and allow to stand at room temperature 5 to 10 minutes before cutting. Garnish pieces with the remaining pineapple.
Note: Store leftovers in freezer.