How to make it

  • Combine cream cheese, milk & pineapple juice and beat until thoroughly mixed.
  • Fold in coconut, crushed pineapple, & 1½ cups of the whipped topping.
  • Pour mixture into pie shell.
  • Freeze until firm. Top with remaining Cool Whip.
  • If desired garnish with toasted coconut, chocolate shavings or nuts.
  • Return to freezer for at least 8 hours. Let stand ½ hour before serving.
  • * Tip: Buy the large can of crushed pineapples and you can use the juice from the can.
  • **Keebler now makes a larger graham cracker crust pie shell. This recipe makes enough to fill a large 9 inch pie shell, if using a smaller store bought pie shell, you will have more than enough to fill the pie shell – you can freeze remaining filling in a container for a treat later!!

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