1 pkg. (3 oz.) Philadelphia brand cream cheese, softened
1/2 c. confectioners' sugar
1/4 c. milk
1/4 tsp. almond extract (optional)
3 1/2 c. Cool Whip
2 c. Baker's angel flake coconut

Beat cream cheese until smooth. Blend in sugar, milk and extract. Fold in whipped topping and coconut. makes about 4 cups or enough to frost tops and sides of two 8 or 9 inch cake layers or 13 x 9 cake. Store frosted cake in refrigerator.