Five Minute Creamy Coconut Pie

3 oz. pkg. cream cheese

1 Tbsp sugar

½ cup milk

1-1/3 cup coconut

3½ cups Cool Whip

½ tsp almond extract

Graham cracker pie crust

Beat cream cheese until smooth; beat in sugar. Gradually add milk and beat until smooth. Fold in coconut, Cool Whip, and extract. Spoon into crust. Freeze until firm, about 4 hours. Garnish with toasted almonds or toasted coconut and maraschino cherries. Let stand at room temperature about 15 minutes before cutting. Store pie in freezer.