Creamy Coconut Pie

1. 1

   Combine cream cheese, sugar, milk and coconut in electric blender container.

2. 2

   Cover and blend at medium speed for 30 seconds.

3. 3

   Fold into whipped topping and add extract.

4. 4

   Spoon into crust.

5. 5

   Freeze until firm, about 4 hours.

6. 6

   Sprinkle with additional coconut, toasted, if desired.

7. 7

   Let stand at room temperature 5 minutes before cutting, if necessary, for creamier texture.

8. 8

   Store any leftover pie in freezer.

No additional tips available.