Frozen Coconut Pie
Yield
1 piePrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
cream cheese
softened |
|
| 1 | tablespoon |
sugar
|
|
| ½ | cup |
milk
|
|
| 1 ⅓ | cups |
coconut
|
*
|
| 8 | ounces |
whipped topping, prepared
thawed |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
cream cheese
softened |
|
| 15 | ml |
sugar
|
|
| 118 | ml |
milk
|
|
| 315 | ml |
coconut
|
*
|
| 231.2 | ml/g |
whipped topping, prepared
thawed |
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
Directions
Beat cream cheese and sugar in large bowl.
Gradually add milk; beat until smooth.
Stir in coconut, Cool Whip and vanilla. Spoon into crust.
Freeze 4 hours or until firm. Let stand at room temperature 15 minutes until it can be cut easily.
Store leftover pie in freezer.
