1 pkg (8 0z) cream cheese-softened
1/4 cup milk
1 pkg ( serving size) instant vanilla pudding
1 can (8 oz) crushed pineapple-drained
1 tub (8 oz) Cool Whip-thawed and divided
1 graham cracker pie crust (6 oz)
1/4 cup coconut-toasted
1-1/4 cup sliced strawberries
Beat cream cheese and milk in large bowl until blended. Add dry pudding mix and pineapple; mix well. Gently fold in 2 cups of the Cool Whip and spoon mixture into the crust. Refridgerate 3 hours, or until firm. Top with toasted coconut, strawberries and remaining whipped topping just before serving.
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