- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1/4 cup milk
- 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 1 (8 ounce) can DOLE Crushed Pineapple in Juice, undrained
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
- 1 (6 ounce) HONEY MAID Graham Pie Crust
- 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
- 1 1/4 cups sliced fresh strawberries
- Beat cream cheese and milk in large bowl with electric mixer until well blended. Add dry pudding mix and pineapple; mix well. Gently stir in 2 cups of the whipped topping; spoon into crust.
- Refrigerate 3 hours or until firm.
- Top with coconut, strawberries and remaining whipped topping just before serving. Store leftovers in refrigerator.