1In large mixing bowl, beat cream cheese, butter, Pistachio pudding mix, powdered sugar and milk on high for 4 - 5 minutes.
2Line a bowl with plastic wrap. Place half the coconut and half the pecans in the bottom of the bowl. Mix with fingertips. Add cheeseball mixture (it will be very sticky). Roll around in the pecans and coconut, top with remaining coconut and pecans until cheeseball is covered.
3Fold plastic wrap around cheeseball and refrigerate until ready to serve. Enjoy with graham crackers!