Ingredients

Instructions

  1. Cream together the cream cheese and sugar with electric mixer; let the mixer run on high for 3-4 minutes.
  2. Stir pineapple into cream cheese mixture. Stir in coconut and pecans. Mix well.
  3. Carefully fold in 3/4 of Cool Whip.
  4. Fill pie crust with mixture. Top with remaining Cool Whip.
  5. Chill for several hours.