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Frozen Coconut Pie

1 pkg (3 oz.) cream cheese
1 tbsp. sugar
1/2 cup milk
1 1/3 cup coconut
1 (8 oz.) whipped topping
1/4 tsp. almond extract
8 inch or 9 inch graham cracker crust pie shell
Directions: Beat cream cheese until soft. Beat in sugar. Add milk and beat until smooth. Fold in coconut, whipped topping and almond extract. Spoon into crust. Freeze until firm, 3-4 hours. Garnish with toasted coconut. Let stand 15 minutes or longer before serving.
Source: KC Steak Company

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