424 - Creamy Coconut Pie
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
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424 - Creamy Coconut Pie
(by Shirley McNevich)
1 TBSP white sugar
1/2 cup milk
1 - 3oz. Philly cream cheese
1 1/2 cups Baker's angelflake coconut
1 - 8oz. Cool Whip (thawed)
1/2 tsp. vanilla
1 - 9" readymade graham cracker crust
chocolate bits or rainbow sprinkles (optional)
In a blender, combine cream cheese, white sugar, milk, vanilla, and coconut-cover and blend at low speed for 30 seconds. Pour mixture into a bowl, fold in Cool Whip and pour everything into readymade crust-sprinkle chocolate bits or rainbow sprinkles over the top (optional). Freeze for 4 hours before serving-remove from freezer 15 minutes before cutting. Return leftover pie to freezer.
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