Fluffy Blueberry Cream Pie with Toasted Cocunut
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)
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.