5-Minute Creamy Coconut Pie
- 1-3 oz. Cream cheese, softened
- 1-TBS. sugar
- 1/2-cup milk
- 1-1/3 - cups coconut
- 1-8 oz. Cool-Whip, thawed(3-1/2 cups)
- 8 " or 9" graham cracker pie crust
Beat cream cheese until smooth in mixer bowl; beat in sugar.
Gradually add milk and beat until smooth.
Fold in coconut & cool-whip.
Spoon into crust.
Freeze until firm, about 4-hours.
Garnish with toasted coconut & cherries , if desired.
Let stand at room temperature 15-minutes before serving.
Store any leftovers in freezer.