Blueberry Coconut Pie1 9 inch graham cracker crust, bought or homemade
1 8oz pkg cream cheese, softened
1/3 cup sugar
1 Tbsp milk
2 cups frozen whipped topping, thawed
1 21oz can Lucky Leaf Premium Blueberry pie filling
1/2 cup toasted coconut
Beat together cream cheese, sugar and milk until creamy in a large bowl, about 1-2 minutes. Add whipped topping, the pie filling and toasted coconut, carefully fold together until no streaks remain.
Spoon filling mixture into graham cracker crust. Sprinkle top with2 Tbsp of toasted coconut flakes if desired. Cover and chill for 2 hours or until firm.
Till next time......