Pistachio Cream Pie

1 package (8 ounces) cream cheese, softened
1 cup milk
1 package (3.4 ounces) instant pistachio pudding mix
1 can (8 ounces) crushed pineapple, drained
1 graham cracker crust (9 inches)
2 cups whipped topping
Toasted coconut

In a small mixing bowl, beat the cream cheese, milk and pudding mix until smooth. Fold in the pineapple. Spoon into the crust. Spread with whipped topping; sprinkle with coconut. Cover and refrigerate until serving. Makes 6-8 servings.