Frozen Pina Colada Pie - cooking recipe

Ingredients

1 (3 oz.) pkg. cream cheese, softened
1 Tbsp. sugar
1/2 c. milk
1 (8 oz.) can crushed pineapple in juice, drained
1 1/3 c. (3 1/2 oz.) Baker's Angel Flake coconut
3 1/2 c. (8 oz.) thawed Birds Eye Cool Whip whipped topping
9-inch graham cracker crumb crust

Preparation

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.
Garnish with remaining pineapple.
Store any leftover pie in freezer.