1 (3 oz.) pkg. cream cheese, softened
1/2 c. confectioners' sugar
1/4 c. milk
1/4 tsp. almond extract (opt.)
3 1/2 c. Cool Whip topping, thawed
2 c. Baker's Angel Flake coconut

Beat cream cheese until smooth. Blend in sugar, milk, extract and fold in whipped topping and coconut. Makes about 4 cups or enough to frost tops and sides of 2 (8" or 9") cake layers or a 13"x9" cake. Store frosted cake in refrigerator.