Recipe(tried): Pink Lemonade Pie (using cream cheese and sweetened condensed milk)

Hi Ladies; Here's another recipe that I've used for several years.

PINK LEMONADE PIE

1 (9-inch) baked pastry shell or graham cracker crust
1 (8 oz.) cream cheese, softened
1 (14 oz.) can eagle brand sweetened condensed milk
1 (6 oz.) can frozen pink lemonade concentrate, thawed
Red food coloring (optional)
1 (4 oz.) container cool whip, thawed (1 3/4 cups)
1/2 cup pink tinted coconut* (optional)

In large mixer bowl, beat cheese until fluffy. Gradually beat in eagle brand milk until smooth. Stir in lemonade and food coloring, if using. Fold in cool whip.

Pour into prepared pie shell. Chill 4 hours or until set.

Garnish with coconut, if desired. (I don't use the coconut because I am not fond of coconut.) Refrigerate leftovers.

*TO TINT COCONUT PINK:
In small plastic bag or bowl, combine 1/2 cup coconut, 1/2 tsp. water and 2 drops red food coloring; shake or mix well.