BAKER'S 5-MINUTE CREAMY COCONUT PIE
1 (3 oz.) package cream cheese
1 tablespoon sugar
1/2 cup milk
1 1/3 cups (about) Baker's Angel Flake Coconut
1 (8 oz.) container Cool Whip Non-Dairy Whipped Topping, thawed
1/2 teaspoon almond extract (optional)
1 (8-cr 9-inch) graham cracker crumb crust
Toasted coconut (optional, for garnish)
Maraschino cherries, well drained (optional, for garnish)
Beat cream cheese until softened in mixer bowl of electric mixer; beat in sugar. Gradually add milk and beat until smooth. Fold in coconut, whipped topping and extract. Spoon into crust.
Freeze until firm, about 4 hours.
TO SERVE:
Garnish with toasted coconut and maraschino cherries, if desired. Let stand at room temperature 15 minutes (or longer for softer texture) before cutting.
Store any leftover pie in freezer
TO PREPARE IN A BLENDER:
Combine cream cheese, sugar milk and coconut in blender container Cover and blend at low speed for 30 seconds. Fold into whipped topping. Add extract. Spoon into crust and continue with above recipe.
Makes 1 (8 or 9-inch) pie
From: Recipelink.com
Source: Recipe clipping: Cool Whip container label |