Creamy Coconut Pie - cooking recipe

Ingredients

1 (3 oz.) pkg. cream cheese, softened
2 Tbsp. sugar
1/2 c. milk
1 1/3 c. Baker's Angel Flake coconut
1 (8 oz.) container Cool Whip topping, thawed
1/2 tsp. almond extract
1 (8-inch) graham cracker crust, prepared

Preparation

Combine cream cheese, sugar, milk and coconut in electric blender container.
Cover and blend at medium speed for 30 seconds.
Fold into whipped topping and add extract.
Spoon into crust.
Freeze until firm, about 4 hours.
Sprinkle with additional coconut, toasted, if desired.
Let stand at room temperature 5 minutes before cutting, if necessary, for creamier texture.
Store any leftover pie in freezer.