Creamy Coconut Pie - cooking recipe

Ingredients

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

Preparation

Combine cream cheese, sugar, milk and coconut in electric blender container.
Cover and blend at low speed for 30 seconds. Fold mixture into whipped topping.
Spoon into crust; garnish with toasted coconut.
Freeze until firm, about 4 hours.
Let stand for 5 minutes before serving.