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Friday, August 13, 2010

Creamy Coconut Pie

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Creamy Coconut Pie
3 oz. pkg. cream cheese, softened
2 Tbs. sugar
1-1/3 cups coconut
1/2 tsp. almond extract
1/2 cup milk
8 oz. Cool Whip
1 (8-inch) graham cracker pie crust, prepared
Combine cream cheese, sugar, milk, and coconut in electric blender container. Cover and blend at medium speed for 30 seconds. Fold into Cool Whip and add extract. Spoon into crust. Freeze until firm, about 4 hours. Sprinkle with additional coconut, toasted, if desired. Let stand at room temperature 5 minutes before cutting, if necessary, for creamier texture. Store any leftover pie in freezer.

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