Heat oven to 350°F. Cut cookie dough into 1/2-inch-thick slices; arrange in bottom of ungreased 13x9-inch pan. Press dough evenly in pan to form crust.
Bake 14 to 19 minutes or until golden brown. Cool completely on wire rack, about 1 hour.
In small bowl with electric mixer, beat all filling ingredients on medium speed until smooth. Spread over cooled crust. Spoon and gently spread pineapple topping over filling. Sprinkle evenly with coconut and pecans. Refrigerate until firm, about 1 hour. Cut into bars.