Frozen Coconut Pie, Light, Cool, & Refreshing

It's summer, so how good does a cold, light, smooth dessert sound right about now?  Sounds good to me, and here's what else does: it's very quick and easy to make.  I've been making this for years, sometimes at the wonderment and request of a very dear old friend (with whom I refuse to fess up that it isn't a creation of mine, but a recipe from Kraft).  But, I shall share this pie-the recipe anyway-with you.

http://www.kraftrecipes.com/recipes/frozen-coconut-pie-51791.aspx

          Ingredients:

4oz.  (1/2 of 8-oz. pkg.) Cream Cheese, softened

1 T.  sugar

1/2 C  milk

1 C  sweetened shredded coconut

1 tub  (8 oz.) extra creamy whipped topping, thawed

1/2 tsp.  vanilla extract

1 9" graham cracker crust

 

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add milk, beating until well blended after each addition.

STIR in coconut, whipped topping and extract. Spoon into crust.
FREEZE 4 hours or until firm. Remove pie from freezer about 15 min. before serving. Let stand at room temperature until pie can be cut easily. Store leftover pie in freezer. 

I like to add maraschino cherries on the top, it give the dessert a special touch and tastes wonderful in combination.   

I also make my own pie crust, using Martha Stewart's recipe:
http://www.marthastewart.com/336402/graham-cracker-crust

It is quick and easy and can be done completely in the food processor.

Ingredients:

6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
5T melted margarine
1/4 C sugar
1/8 t salt

 

For this recipe, I did not find it necessary to bake the crust as one normally would, and as directed by Martha Stewart's recipe.  But you can, if you like, and then wait for it to cool before proceeding.

 

Hope you enjoy this summertime treat!