Recipe: Baker's 5 Minute Creamy Coconut Pie

BAKER'S 5-MINUTE CREAMY COCONUT PIE

1 (8 or 9 inch) graham cracker crumb crust
1 (3 oz) package cream cheese, at room temp.
1 Tbs 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 tsp pure vanilla, or almond extract
Toasted coconut for garnish (opt)
Maraschino cherries, well drained for garnish (opt)

Beat cream cheese until softened in bowl of electric mixer; beat in sugar. Gradually add milk and beat until smooth. Fold in coconut, whipped topping and extract. Spoon into the pie 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 leftover pie in the 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
Source: Recipe on Cool Whip container label