1 (3 oz.) pkg. cream cheese, softened
2 tbsp. sugar
1/2 c. milk
6 drops yellow food coloring (optional)
3 drops red food coloring (optional)
1/4 orange with peel, seeds removed
1 1/3 c. Baker's angel flake coconut
1 (8 oz.) container Cool Whip non-dairy whipped topping, thawed
1 (8 inch) graham cracker crust, prepared

Combine cream cheese, sugar, milk, food coloring, orange and coconut in electric blender container. Cover and blend at medium speed for 30 seconds. Fold into whipped topping. Spoon into crust. Freeze until firm, about 4 hours. Let stand at room temperature for 5 minutes before cutting, if necessary, for creamier texture. Garnish with orange slices. Store any left over pie in freezer.