1 pkg. (3 oz.) cream cheese, softened
2 tbsp. sugar
1 1/3 c. coconut
1/2 tsp. almond extract
1/2 c. milk
8 oz. Cool Whip
1 (8 inch) graham cracker pie crust, prepared

Combine cream cheese, sugar, milk, and coconut in electric blender container. Cover and blend at medium speed for 30 seconds. Fold into Cool Whip and add extract. Spoon into crust. Freeze until firm, about 4 hours. Sprinkle with additional coconut, toasted, if desired. Let stand at room temperature 5 minutes before cutting, if necessary, for creamier texture. Store any leftover pie in freezer.