1 pkg. (3 oz.) cream cheese
1 1/3 c. Baker's Angel Flake coconut
3 1/2 c. thawed Cool Whip
9 inch Keebler ready-crust graham cracker pie crust
1 tbsp. sugar
1/2 c. milk
1/2 tsp. almond extract (optional)

Beat cheese to soften using electric mixer; beat in sugar. Gradually add milk; beat until smooth. Fold in coconut, whipped topping and extract. (Or, combine cheese, sugar, milk and coconut in blender container. Cover; blend at low speed for 30 seconds. Fold into whipped topping; add extract.) Spoon into crust. Freeze until firm, about 4 hours. Garnish as desired. Let stand at room temperature at least 15 minutes before cutting. Store in freezer.