Frozen Pina Colada Cream Cheese Pie

Ingredients

• 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

Instructions

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.