1 tbsp sugar
1/2 c. milk
1 3 oz pkg of cream cheese, soft
1 1/3 c. flaked coconut
1 8 oz container of Cool Whip
1/2 tsp almond extract
9 inch graham cracker crust

Beat 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. Freeze leftover pie.