Frozen Coconut Pie - cooking recipe

Ingredients

1 (3 oz.) pkg. Philadelphia Brand cream cheese, softened
1 Tbsp. sugar
1/2 c. milk
1 1/3 c. Baker's Angel Flake coconut
1 (8 oz.) tub Cool Whip extra creamy whipped topping, thawed
1/2 tsp. vanilla
1 prepared graham cracker crumb crust (6 oz.)

Preparation

Beat the cream cheese and sugar in a large bowl.
Gradually add milk; beat until smooth.
Stir in coconut, whipped topping and vanilla.
Spoon into crust.
Freeze for 4 hours or until firm. Garnish with toasted coconut and maraschino cherries, if desired. Let stand at room temperature for 15 minutes, or until pie can be cut easily.
Store leftover pie in freezer.
Makes 8 servings.