Frozen Coconut Berry Pie
For the crust:
  • 12 full-sized graham crackers (yields about 2 cups crumbs)
  • ¼ cup sugar
  • ¼ cup sweetened shredded coconut (optional)
  • 6 tablespoons butter, melted
For the pie:
  • 3 ounces cream cheese, softened
  • 1 tablespoon sugar
  • ½ cup Silk Coconutmilk (original or unsweetened)
  • 1⅓ cups sweetened shredded coconut
  • 8 ounces Cool Whip
  • ½ teaspoon almond extract
For the crust:
  1. Crush the graham crackers into crumbs using a food processor (or smash with a rolling pin inside of a large ziploc bag). Transfer the crumbs to a bowl, and combine with the sugar and coconut. Add in the 6 tablespoons of melted butter, and stir until the crumbs are evenly coated and look wet.
  2. Press the crumbs into a 9-inch pie plate and bake at 375 F for 8 to 10 minutes, or until the crust is dry and fragrant. Allow to cool completely before adding your filling.
For the filling:
  1. Beat softened cream cheese and sugar until creamy. Add ½ cup Silk Coconutmilk and beat until the mixture is smooth. Stir in the shredded coconut and almond extract. Gently fold in the Cool Whip.
  2. Spoon into graham cracker crust and freeze until firm, or about 4 hours. Let stand at room temperature for about 15 minutes before cutting. Store any leftovers in the freezer.
Recipe by Kitchen Meets Girl at