Pineapple Paradise Pie.
1 12 oz. tub of cool whip
1 14 oz. can sweetened condensed milk
1 20 oz. can crushed pineapple, fully drained.
2 8 or 9 inch graham cracker pie crusts. With either there will be enough left over that the kids (you) can lick the bowl.
toasted coconut.
Place cool whip, sweetened condensed milk, and drained, crushed pineapple into a bowl and mix well.
I have been unable to find toasted coconut so I use a baking sheet covered with no-stick foil. Sprinkle coconut evenly on the foil and place in the oven at 250 until lightly browned.
Place cool whip and pineapple mix into the pie shells and sprinkle with toasted coconut. Chill for at least 2 hours before serving.