Here's a recipe that you can go to for quick and easy. The only real time is waiting for it to chill and firm up in the refrigerator.
The recipe and photo come from the Kraft Foods website.
If it's got cream cheese, it's got to be good!
2 cups BAKER'S ANGEL FLAKE Coconut
1/2 cup finely chopped PLANTERS Pecans
3 Tbsp. flour
3 Tbsp. butter or margarine, melted
1 env. (1/4 oz.) KNOX Unflavored Gelatine
1/4 cup cold water
3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
1/2 cup sugar
1 can (20 oz.) crushed pineapple in juice, drained with 1/2 cup juice reserved
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Heat oven to 350°F.
Combine coconut, nuts, flour and butter; press onto bottom of 13x9-inch baking dish. Bake 15 min.
Meanwhile, sprinkle gelatine over water in small saucepan; let stand 1 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally.
Beat cream cheese spread and sugar in large bowl with mixer until blended. Gradually beat in gelatine and reserved pineapple juice. Gently stir in pineapple and COOL WHIP; pour over crust. Refrigerate 3 hours or until firm.