1 (3 oz.) pkg. cream cheese
1 tbsp. sugar
1/2 c. milk
1 1/3 c. Baker's Angel Flake coconut
1 (8 oz.) container Cool Whip
1 pie crust (reg or graham cracker)

Combine cheese, sugar, milk and coconut in blender for 30 seconds. Fold in Cool Whip. Pour into crust. Freeze until firm. Keep at room temperature for 5 minutes before serving.