Blueberry cream pie with toasted coconut

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 tablespoon milk
  • 2 cups frozen whipped topping, thawed
  • 1 can (21 ounces) Lucky Leaf Premium or Organic Blueberry Fruit Filling or Topping
  • 1/2 cup toasted coconut flakes, plus additional for topping, if desired
  • 1 graham cracker crust (9 inches)

Directions

In large bowl, beat together cream cheese, sugar and milk until creamy, about 1-2 minutes. Add whipped topping, pie filling and coconut; carefully fold together until no streaks remain.

Spoon filling mixture into graham cracker crust. Sprinkle top with additional coconut flakes, if desired. Cover and chill 2 hours, or until firm.

SOURCE:
Lucky Leaf