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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 10 |
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No baking involved for my favorite pie! This recipe originated as a suggested recipe printed on top of a Cool Whip container around 20 years ago. I've even kept the actual Cool Whip paper lid insert from years gone by. Try it when you want a quick-fix dessert. It's unbelieveably creamy and delicious, and so pretty with toasted coconut on top. Ingredients:
1 (3 ounce) package cream cheese, softened |
2 tablespoons sugar |
1/2 cup milk |
1 1/3 cups flaked coconut |
1 (8 ounce) container cool whip |
1/2 teaspoon almond extract |
1 8 inch graham cracker crust |
Directions:
1. Combine cream cheese, sugar, milk and coconut in bowl.
2. Mix at medium speed till well blended.
3. Fold in Cool Whip.
4. Add extract, spoon into crust.
5. Freeze for about 4 hours.
6. Sprinkle with additional coconut, toasted, if desired.
7. Let stand at room temperature for 5 minutes before serving.
8. Store in freezer.
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