Creamy Coconut Pie - cooking recipe

Ingredients

1 (3 oz.) pkg. cream cheese
1 Tbsp. sugar
1/2 c. milk
1 1/3 c. Baker's Angel Flake coconut
3 1/2 c. Cool Whip
1 Keebler graham cracker pie crust

Preparation

Beat cream cheese in a mixing bowl until soft; beat in sugar. Gradually add milk and beat until smooth.
Fold in coconut and Cool Whip.
Spoon into crust.
Freeze until firm (about 4 hours). Toast coconut to garnish.
Let thaw to serve.
Keep leftovers in freezer.