Creamy Coconut Pie
Ingredients
- 3 oz cream cheese
- 1 tbsp sugar
- 1/2 cup milk
- 1 1/3 cup coconut
- 8 oz Cool Whip, thawed
- 1/2 tsp almond extract (optional)
- 9-inch graham cracker crust
Instructions
- 1
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 until firm, about 4 hours. Garnish with toasted coconut if desired. Let stand at room temperature 5 minutes (or longer for softer texture) before cutting. Store leftovers in freezer.