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1. MIX wafer crumbs and butter until blended; press into bottom and up side of 9-inch pie plate.
2. BEAT cream cheese and milk in large bowl with mixer until blended. Add dry pudding mix and pineapple; beat 2 min. Whisk in 2 cups COOL WHIP; pour into crust.
3. REFRIGERATE 3 hours or until firm. Top with coconut, berries and remaining COOL WHIP just before serving.