Coconut Cheesecake Pie

3/4 cup of sugar
1 tablespoon of vanilla
1 cup of shredded coconut
8 oz of cream cheese
1 tub of cool whip
graham cracker pie crust

Thaw cool whip in refrigerator for 4 hours as directed, remove cream cheese an hour ahead of time to soften.
Mix sugar, vanilla, shredded coconut and cream cheese until well mixed. Add cool whip and mix in well.
Pour into pie crust and smooth
Freeze for at least four hours

Do not use low fat cool whip, it does not mix and set properly.