Coconut Cool Whip Pie  

Ingredients

• 1 tub (8 ounce) Cool Whip 
• 1 package (3 ounce) cream cheese softened 
• 1 tablespoon sugar 
• 1/2 cup milk 
• 1 1/3 cup angel flake coconut 
• 1/2 teaspoon vanilla or almond extract 
• 1 nine inch ready graham cracker crust 

Method 

Beat sugar and milk into cream cheese until smooth. Fold in coconut, then cool whip, and extract. Spoon into crust and freeze until firm (about 4 hours). Let stand at room temperature for 15 minutes before you cut it. Store leftover pie in freezer. 

Yield: 6 servings 

Submitted by. M. Montgomery