Prep Time: 20 minutes (plus refrigerating)
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.