Use this to fill little chocolate cups (that you buy – don’t work so hard!) or a crumb pie crust or just in pretty glasses. Too easy!
- 1 pkg. (8 oz.) cream cheese, softened
- 2/3 cup sugar
- 1 tsp almond extract
- 1 tub (8 oz.) cool whip, thawed
- 2 c coconut
- toasted coconut
- Beat cream cheese and sugar in large bowl with whisk or mixer until blended.
- Stir in coconut and almond extract.
- Stir in cool whip.
- Refrigerate 3 hours.
- Serve topped with toasted coconut
Serves: a lot of chocolate cups or 8 as pie.
Source: Kraft Recipes – Cool whip
