Caramel Coconut Pie
- 1/4 c. butter
- 1 7 oz. pkg. coconut
- 1/2 c. chopped pecans
- 1 8 oz. pkg. cream cheese
- 1 14 oz. can sweetened condensed milk
- 1 16 oz. container frozen whipped topping
- 2 baked 9-inch pastry shells
- 1 12 oz. jar caramel ice cream topping
- Melt butter in a large skillet. Add coconut and 1/2 cup pecans. Cook until golden, stirring frequently. Set mixture aside and cool slightly. Combine cream cheese and condensed milk and beat at medium speed until smooth. Fold in topping. Layer 1/4 cream cheese mixture in each pastry shell. Drizzle 1/4 caramel over each pie. Repeat layers with remaining cream cheese mixture, caramel topping, and coconut mixture. Cover and freeze pies for at least 8 hours. Let frozen pies stand at room temperature for 5 minutes before slicing.
butter, coconut, pecans, cream cheese, condensed milk, pastry shells, caramel ice cream topping
Taken from www.cookbooks.com/Recipe-Details.aspx?id=121137 (may not work)