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Categories:Viewed: 4 - Published at: 7 years ago
Ingredients
- 1 (3 oz.) pkg. cream cheese, softened
- 1 Tbsp. sugar
- 1/2 c. milk
- 1 1/3 c. coconut
- 1 container Cool Whip
- 8 oz. nondairy whipped topping, thawed
- 8-inch graham cracker crust
Method
- 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 about 4 hours.
- Let stand at room temperature 5 minutes or longer before cutting.
- Freeze leftover pie.
