Combine cream cheese, sugar, milk, 1/2 cup of the pineapple and
the coconut in blender. Cover and blend at medium speed for 30 seconds.
Fold into whipped topping.
Spoon into crust. Freeze until firm, about 4 hours.
Let stand at room temperature 5 minutes (or longer for softer texture)
before cutting.
Cut into wedges. Garnish with pineapple and maraschino cherries if desired.