Frozen Pina Colada-Cream Cheese Pie
3 ounces cream cheese, softened
1 tablespoon granulated sugar
1/2 cup milk
1 cup (8 ounces) crushed pineapple in juice, drained, divided
1 1/3 cups (3 1/2 ounces) Baker's Angel Flake coconut
3 1/2 cups (8 ounces) thawed Cool Whip
1 (9-inch) graham cracker crumb crust
Combine cream cheese, sugar, milk, 1/2 cup of the pineapple and the coconut in blender. Cover and blend at medium speed for 30 seconds. Fold into whipped topping. Spoon into crust. Freeze until firm, about 4 hours.
Let stand at room temperature 5 minutes (or longer for softer texture) before cutting. Garnish with remaining pineapple. Store any leftover pie in freezer.
Cut into wedges. Garnish with pineapple and cherries if desired.Thank's For Reading frozen pina colada-cream cheese pie Easy Recipes