Ingredients
Graham cracker crust
11 oz cream cheese, softened
3/4 cup sugar
8 oz can crushed pineapple, well drained
Grated rind and juice of 1 small lemon
1 cup shredded coconut
1 cup whipped topping
Preparation
Blend cream cheese and sugar until fluffy. Beat in pineapple and lemon. Stir in coconut. Fold in whipped topping. Spread in 8" graham cracker pie crust. Refrigerate several hours or until well chilled and set. Garnish with additional whipped topping, toasted coconut and fresh lemon slices if desired.
