Creamy Coconut Pie - cooking recipe

Ingredients

1 (3 oz.) pkg. cream cheese, softened
1 Tbsp. sugar
1/2 c. milk
1 1/3 c. coconut
1 container Cool Whip
8 oz. nondairy whipped topping, thawed
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 into whipped topping.
Spoon into crust.
Freeze about 4 hours.
Let stand at room temperature 5 minutes or longer before cutting.
Freeze leftover pie.