Friend brought this to a church social and shared the recipe with me.

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/3 cup pina colada frozen concentrated tropical fruit mixer, thawed

1 (6 oz. or 9 in.) ready-to-use graham cracker crumb crust

BAKER'S ANGEL FLAKE Coconut, optional

Canned pineapple slices, optional

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in fruit mixer

POUR into crust.

BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with BAKER'S Angel Flake Coconut and canned pineapple slices, drained, if desired.

Serves 8