(by Shirley McNevich)
1 ready-made graham cracker crust (or make your own)
1 - 3oz. Philadelphia cream cheese (softened)
1 TBSP white sugar
1/2 cup milk
1 1/3 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)
1 tsp. vanilla
In a mixer add cream cheese and white sugar--beat. Add milk--beat. Add vanilla--beat. Remove bowl from mixer--add coconut and Cool Whip--stir with a spoon. Pour batter into graham cracker crust. Freeze the pie overnight. Place the pie on your counter 15-20 minutes before cutting. Return any leftover pie to the freezer.
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