8 oz. pkg. of cream cheese, softened

1/2 cup sugar

8 oz. can of crushed pineapple, undrained

1 cup grated coconut

8 oz. carton whipped topping, thawed

1 9-inch pastry shell, baked

With an electric mixer, cream together softened cream cheese and sugar for 3 or 4 minutes on high speed. Stir the crushed pineapple, and coconut into the cream cheese mixture and mix well. Carefully fold in half of the whipped topping until well-blended. Reserve remaining whipped topping for garnish. Spread the filling in baked pastry crust and chill for several hours.

When you're ready to serve, pipe, spoon or spread the whipped topping on top of the pie.

Makes 1 pie