Recipe(tried): Pink Lemonade Pie (Borden's)

Hi Patricia,
This recipe is from a cookbook titled Borden Great American Pies. I have made it several times and everyone liked it, I do however omit the coconut, since not everyone in my family likes coconut.

PINK LEMONADE PIE

9" baked pastry shell (I have also used a graham cracker crust with great success)
8oz. package cream cheese, softened
14 0z. can Eagle Brand sweetened condensed milk
6 oz. can pink lemonade concentrate, thawed
Red food coloring, optional
4 oz. container cool whip, thawed (1 3/4 cups)
1/2 cup pink tinted coconut*

In large mixer bowl beat cheese until fluffy. Gradually beat in condensed milk, until smooth.
Stir in lemonade concentrate and food coloring, if desired.
Fold in cool whip. Pour into prepared crust, chill 4 hours or until set. Garnish with coconut if desired, refrigerate leftovers.

*To tint coconut: In small plastic bag or a bowl, combine 1/2 cup flaked coconut,1/2 tsp. water, and 2 drops red food coloring; shake or mix well.