Coconut-Caramel Pie
- 1/4 c. butter or margarine
- 1 (7 oz.) pkg. flaked coconut, not the frozen kind
- 1/2 c. chopped pecans
- 1 (8 oz.) pkg. cream cheese, softened
- 1 (14 oz.) Eagle Brand Milk
- 1 (16 oz.) Cool Whip, thawed
- 2 (9 inch deep dish) pastry shells, baked
- 1 (12 oz.) jar caramel ice cream topping (I use Hershey's)
- Melt butter in large skillet.
- Add coconut and chopped pecans.
- Cook until golden brown, stirring frequently.
- Set aside to cool.
- Combine cream cheese and Eagle Brand Milk.
- Beat until smooth.
- Fold in Cool Whip.
- Layer 1/4 of the cream cheese mixture in each cooled pastry shells.
- Drizzle 1/4 of the caramel topping on each pie.
- Sprinkle 1/4 of the coconut mixture evenly over each pie.
- Repeat layers with remaining ingredients making sure you finish with the coconut mixture on top.
- Cover and freeze until firm.
- Let frozen pie stand at room temperature 5 minute before slicing.
- Cut small pieces - very rich, but very delicious.
butter, flaked coconut, pecans, cream cheese, milk, pastry shells, caramel ice cream topping
Taken from www.cookbooks.com/Recipe-Details.aspx?id=87569 (may not work)