1 (9 inch) prepared chocolate cookie crumb crust
1 (3.5 ounce) package instant coconut cream cheese mix
1 cup milk
1 (21 ounce) can crushed pineapple, with juice
2 (8 ounce) containers frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
1 (3.5 ounce) package instant coconut cream cheese mix
1 cup milk
1 (21 ounce) can pineapple with juice
2 (8 ounce) containers frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
1 (3.5 ounce) package instant coconut cream cheese mix
1 cup milk
1 (21 ounce) can pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
1 (3.5 ounce) package instant coconut cream cheese mix
1 cup milk
1 (21 ounce) can pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie crumb crust
1 (3.5 ounce) package instant coconut cream cheese mix
1 cup milk
1 (21 ounce) can pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, combine cream cheese, milk, and pineapple with juice. Beat until smooth. Fold in the frozen whipped topping. Spread evenly into the prepared pie crust.
Bake in the preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean. Allow to cool before serving.