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.
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