1 cream cheese; softened
1 tb sugar
1/2 c milk
1 1/3 c flake coconut
1 Cool Whip; thawed
1/2 ts vanilla extract
1 graham cracker crust (8-9
-in)
Beat cream cheese and sugar in large bowl. Gradually add milk; beat until smooth. Stir in coconut, whipped topping and vanilla. Spoon into crust. Freeze 4 hours or until firm. Garnish with toasted coconut and maraschino cherries, if desired. Let stand at room temp 15 min or until pie can be cut easily. Store leftover pie in freezer. Formatted by Sarah Gruenwald 7-7-97
Contributor: Cool Whip —–