Frozen Coconut Pie

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 Tbsp. sugar
• 1/2 cup milk
• 1 cup BAKER'S ANGEL FLAKE Coconut
• 1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
• 1/2 tsp. almond or vanilla extract (optional)
• 1 ready-to-use graham cracker crumb crust (6 oz.)

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

philadelphia cream cheese, sugar, milk, s angel, cool, almond, ready

Taken from www.kraftrecipes.com/recipes/-17619.aspx (may not work)