Coconut Pineapple Cheesecake

1 ready graham cracker crust
1 (8 oz) pkg cream cheese, softened
1/3 cup sugar
flaked coconut as desired
1 small (8 oz) can crushed pineapple, drained
1 (8 oz) container Cool Whip topping, thawed

Combine cream cheese and sugar. Then add coconut and just enough pineapple juice to mix. Gently fold in Cool Whip until creamy. Spoon into pie shell. Top with pineapple. Sprinkle with coconut. Refrigerate for 3 hours.

This can be made low fat by getting low fat cream cheese & no fat whipped topping.