Creamy Coconut Pie - cooking recipe

Ingredients

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

Preparation

Beat sugar and milk into cream cheese until smooth.
Fold in coconut.
Fold mixture into Cool Whip topping and almond extract. Spoon into pie crust.
Freeze until firm, about 4 hours.
Let stand at room temperature about 15 minutes before cutting.
Store any leftover pie in freezer.