1 graham cracker crust
1 tbsp. sugar
1/2 c. milk
3 oz. pkg. cream cheese, softened
1 1/3 c. flaked coconut
8 oz. container Cool Whip
1/2 tsp. almond extract (optional)

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 before serving.