Frozen Coconut Pie

Ingredients

• 4 oz philadelphia cream cheese softened ()
• 1 cup baker's angel flake coconut 
• 6 oz ready-to-use graham cracker crumb crust 
• 0.5 cup milk 
• 1 Tbsp sugar 
• 0.5 tsp vanilla extract 
• 8 oz cool whip extra creamy whipped topping thawed

Equipment

• bowl
• hand mixer

Directions

1. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add milk, beating until well blended after each addition.
2. Stir in coconut, whipped topping and extract. Spoon into crust.
3. Freeze 4 hours or until firm.
4. Remove pie from freezer about 15 min. before serving.
5. Let stand at room temperature until pie can be cut easily. Store leftover pie in freezer.