Coconut Lime Pie

1 9" graham cracker crust

1 pkg. cram cheese, softened

1 can sweetened condensed milk

1 can (6-ooz) frozen limeade concentrate, thawed

1 container (4 1/2 oz) frozen nondairy whipped topping, thawed

4 oz. flaked coconut  (optional)

In large bowl with electric mixer on high, beat cream cheese until creamy.  Add condensed milk and beat until blended; combine beating until thoroughly mixed.  Add limeade concentrate and beat until smooth.  At low speed, add shipped topping beating just until blended.  Pour into Pie shell.  Top with coconut.

Refrigerate 3 hours or may  be frozen.  I quit adding coconut except for a small area as most didn't want the coconut on their pie.  I also doubled and made it in a 9x13 pan.