Blueberry Coconut Pie

1 pack cream cheese (8 oz)

1 tub whipped topping (8 oz)

2/3 cup powdered sugar

½ tsp almond extract

1 can blueberry pie filling

shredded coconut flakes

In a large cauldron mix cream cheese,  whipped topping, and powdered sugar. Add in the almond extract and stir, stir, stir until combined. Pour mixture into pie crust and spread carefully. Layer blueberry pie filling onto the cream cheese mixture and spread gently. Refrigerate pie for 20 minutes. Shout “Bamziboo, flamziboo” 3 times. Top your Witchy Pie with shredded coconut. Grab a spoon and Enjoy.