9-inch Ready-Crust graham cracker pie crust
1 tbsp. sugar
1/2 c. milk
1 pkg. (3 oz.) cream cheese, softened
1 1/3 c. angel flake coconut
1 (8 oz.) container Cool Whip nondairy whipped topping, thawed
1/2 tsp. almond extract

Combine cream cheese, sugar, milk and coconut in blender. Cover and blend at low speed for 30 seconds. Fold into whipped topping. Add extract; spoon into pie shell and freeze until firm about 4 hours. Let stand at room temperature at least 15 minutes before cutting. Store any leftover pie in freezer.