Frozen Pina Colada Pie

1. 1

   Combine cream cheese, milk & pineapple juice and beat until thoroughly mixed.

2. 2

   Fold in coconut, crushed pineapple, & 11/2 cups of the whipped topping. Pour mixture into pie shell. Freeze until firm.

3. 3

   Once it's firm, top with remaining Cool Whip. If desired garnish with toasted coconut, chocolate shavings or nuts. Return to freezer for at least 8 hours. Let stand 1/2 hour before serving.

4. 4

   * Tip: Buy the large can of crushed pineapples and you can use the juice from the can.

5. 5

   **Keebler now makes a larger graham cracker crust pie shell. This recipe makes enough to fill a large 9 inch pie shell, if using a smaller store bought pie shell, you will have more than enough to fill the pie shell - you can freeze remaining filling in a container for a treat later!!

* Per serving · 4 servings · Values may vary.