#424 - Creamy Coconut Pie

(by Shirley McNevich)

1 TBSP white sugar
1/2 cup milk
1 - 3oz. Philly cream cheese
1 1/2 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)
1/2 tsp. vanilla
1 - 9" ready made graham cracker crust
chocolate bits or rainbow sprinkles (optional)

In a blender, combine cream cheese, white sugar, milk, vanilla, and coconut--cover and blend at low speed for 30 seconds. Pour mixture into a bowl, fold in Cool Whip and pour everything into ready made crust--sprinkle chocolate bits or rainbow sprinkles over the top (optional). Freeze for 4 hours before serving--remove from freezer 15 minutes before cutting. Return leftover pie to freezer.