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Frozen Pina Colada Cream Cheese Pie




  1. 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.
  2. Spoon into crust. Freeze until firm, about 4 hours.
  3. Let stand at room temperature 5 minutes (or longer for softer texture) before cutting.
  4. Cut into wedges. Garnish with pineapple and maraschino cherries if desired.
  5. Store any leftover pie in freezer.


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