1 tbsp. sugar
1/2 c. milk
1 (3 oz.) pkg. softened cream cheese
1 1/3 c. Baker's angel flake coconut
1 (8 oz.) Cool Whip
1/2 tsp. vanilla
9" graham cracker crust

Beat sugar and milk into cream cheese until smooth, fold in coconut. Fold in Cool Whip and vanilla. Spoon into crust and freeze until firm, about 4 hours. Let stand 15 minutes at room temperature before cutting.