5 Minute Creamy Coconut Pie - cooking recipe

Ingredients

1 Tbsp. sugar
1/2 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 1/3 c. Baker's Angel Flake coconut
1 (8 oz.) container Cool Whip non-dairy whipped topping, thawed
1/2 tsp. almond extract (optional)
1 (9-inch) Keebler Ready-Crust graham cracker pie crust

Preparation

Combine cream cheese, sugar, milk and coconut in a blender container.
Cover and blend at low speed for 30 seconds.
Fold into whipped topping.
Add extract.
Spoon in Ready-Crust pie crust.
Freeze until firm, about 4 hours.
Let stand at room temperature about 5 minutes (or longer for softer texture) before cutting.
Store leftover pie in freezer.