• Servings: 16
• Preparation Time: 15
• 2 baked pie shells
• 2 - 8oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 1/2 cups powdered sugar
• 2 bowls of cool whip
• 1 small can crushed pineapples, drained
• 1/2 cup toasted pecans, chopped
• 1/2 cup toasted coconut

1. Cream together cream cheese and sugars.
2. Stir in cool whip, pineapple and nuts.
3. Pour into pie shells.
4. Sprinkle with coconut.
5. Chill.

This is one of my husband's favorites, passed down to me from his Mother.