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

Beat sugar and milk into cream cheese until smooth. Fold in coconut. Fold into Cool Whip and extract. Spoon into pie crust. Freeze until firm, about 4 hours. Let stand at room temperature about 15 minutes (or longer for a softer texture) before cutting. Store any leftover pie in freezer.