Frozen Caramel Pie

• 2 Graham Cracker Pie Crusts
• 8 oz (224 grm). pkg. Cream Cheese, softened
• 1 Large Container Cool Whip
• 1 can Eagle Brand Sweetened Condensed Milk
• Toasted Coconut
• Toasted Pecans
• Smuckers Caramel Ice Cream Topping

1. Mix Cream cheese, add Eagle Brand Milk and fold in Cool whip.
2. Fill each pie crust halfway with mixture and then drizzle with Smuckers Caramel Ice Cream topping.
3. Fill crust with remaining cream cheese mixture and sprinkle with toasted coconut and pecans.
4. Freeze and serve.

graham cracker pie crusts, cream cheese, milk, coconut, pecans, smuckers

Taken from online-cookbook.com/goto/cook/rpage/0005D8 (may not work)