3 ounces cream cheese, softened
1 tablespoon granulated sugar
1/2 cup milk
1 cup (8 ounces) crushed pineapple in juice, drained, divided
1 1/3 cups (3 1/2 ounces) Baker's Angel Flake coconut
3 1/2 cups (8 ounces) thawed Cool Whip
1 (9-inch) graham cracker crumb crust

Combine cream cheese, sugar, milk, 1/2 cup of the pineapple and the coconut in blender. Cover and blend at medium speed for 30 seconds. Fold into whipped topping. Spoon into crust. Freeze until firm, about 4 hours.

Let stand at room temperature 5 minutes (or longer for softer texture) before cutting. Garnish with remaining pineapple. Store any leftover pie in freezer.

Cut into wedges. Garnish with pineapple and cherries if desired.