Frozen Coconut Pie

Frozen Coconut Pie 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened 1 Tbsp. sugar 1/2 cup milk 1 cup flaked coconut 1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed 1/2 tsp. almond or vanilla extract (optional) 1 Graham Pie Crust (6 oz.) 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.