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Prep Time: 15 Minutes Cook Time: 4 Minutes |
Ready In: 19 Minutes Servings: 8 |
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From Cool Whip. Ingredients:
4 ounces cream cheese, softened |
1 tablespoon sugar |
1/2 cup milk |
1 cup coconut |
1 (8 ounce) container cool whip topping, thawed |
1/2 teaspoon almonds (optional) or 1/2 teaspoon vanilla extract (optional) |
1 (6 ounce) graham cracker pie crusts |
Directions:
1. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add milk, beating until well blended after each addition.
2. STIR in coconut, whipped topping and extract. Spoon into crust.
3. FREEZE 4 hours or until firm. Remove pie from freezer about 15 minute before serving. Let stand at room temperature until pie can be cut easily. Store leftover pie in freezer.
4. Use Your Blender
5. Place cream cheese, sugar and milk in blender container; cover. Blend on low speed 30 sec.; spoon into medium bowl. Gently stir in coconut, whipped topping and extract. Spoon into crust and continue as directed.
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