Pineapple Pudding Pie

1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple, well drained
1 graham cracker crust (9 inches)
1-1/2 cups whipped topping
1/2 cup flaked coconut, toasted

In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in pineapple. Pour into crust. Spread with whipped topping. Sprinkle with coconut. Cover and refrigerate. Makes 6-8 servings.