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. almond extract9-inch graham cracker pie crust

Blend sugar and milk into cream cheese until smooth. Fold in coconut. Fold in Cool Whip and extract. Spoon into pie crust. Freeze until firm, about 4 hours. Let stand at room temperature, about 15 minutes before cutting. Store leftover pie in freezer.