Easy Pina Colada Pudding Pie

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup milk
• 1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
• 1 can (8 oz.) crushed pineapple in juice, undrained
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
• 1 ready-to-use vanilla wafer crumb crust (6 oz.)

1. Beat cream cheese and milk in large bowl with mixer until blended.
2. Add dry pudding mix and pineapple; beat 2 min.
3. Gently stir in 2 cups COOL WHIP and 1/4 cup coconut.
4. Pour into crust.
5. Refrigerate 3 hours or until firm.
6. Top with remaining COOL WHIP and coconut just before serving.

philadelphia cream cheese, milk, pineapple, s angel, ready

Taken from www.kraftrecipes.com/recipes/easy-pina-colada-pudding-pie-158348.aspx (may not work)