3 oz. pkg. cream cheese
1 tbsp. sugar
1/2 c. milk
1 1/3 c. angel flake coconut
8 oz. Cool Whip
8 inch graham cracker pie crust

Combine cream cheese, sugar, milk and coconut in blender. Cover and blend at low speed for 30 seconds. Fold in whipped topping. Spoon in crust. Freeze about 4 hours. Garnish if desired with toasted coconut or nuts, finely chopped. Let stand at room temperature 5 minutes or longer before cutting. Freeze leftovers.