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Desserts

Frozen Coconut Pie

Frozen Coconut Pie recipe
photo by:kraft
This scrumptious pie, made with cream cheese, whipped topping and coconut in a graham crust, is ready for the freezer in just 15 minutes.
time
prep:
15 min
total:
4 hr 15 min
servings
total:
8 servings
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What You Need

4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1
Tbsp.  sugar
1/2
cup  milk
1
cup  BAKER'S ANGEL FLAKE Coconut
1
tub  (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
1/2
tsp.  almond or vanilla extract (optional)
1
 ready-to-use graham cracker crumb crust (6 oz.)

Make It

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add milk, beating until well blended after each addition.

STIR in coconut, whipped topping and extract. Spoon into crust.

FREEZE 4 hours or until firm. Remove pie from freezer about 15 min. before serving. Let stand at room temperature until pie can be cut easily. Store leftover pie in freezer.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
Use Your Blender
Place cream cheese, sugar and milk in blender container; cover. Blend on low speed 30 sec.; spoon into medium bowl. Gently stir in coconut, whipped topping and extract. Spoon into crust and continue as directed.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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