1 tbsp. sugar
1/2 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 1/2 c. Baker's Angel Flake coconut
1 (8 oz.) container Cool Whip, thawed
1/2 tsp. almond extract (optional)
9 inch Keebler Ready Crust graham cracker pie crust

In large mixing bowl combine cream cheese, sugar and milk. Now add coconut in the blender container and cover and blend well at low speed for 30 seconds. Fold in Cool Whip little by little and then add extract if you want it. Once all above is mixed well, spoon into pie crust. Double for 2 large pies and freeze until firm, about 4 hours. Let stand at room temperature about 15 minutes before cutting.