1 package (3oz.) cream cheese
1 tablespoon sugar
1/2 cup milk
1-1/3 cups Baker’s Angle Flake Coconut
1 container (8oz.) Cool Whip Whipped Topping, thawed
1/2 teaspoon almond extract (optional)
1 baked 8-inch graham cracker crumb crust, cooled.
Beat cream cheese until softened; beat in sugar. Gradually add milk. Beat until smooth. Fold in Coconut, whipped topping and extract. Spoon into crust. Freeze until firm, about 4 hours. Garnish With toasted coconut and maraschino cherries, if desired. Let stand at room temperature 15 minutes Before cutting. Store any leftover pie in freezer.
