Creamy Praline Pecan Pie

• 1 graham cracker pie crust
• 8 ounces cream cheese
• 8 ounces Cool Whip
• 1 cup powdered sugar
• Topping
• 2 cups pecans, coarsely chopped
• 1 cup shredded coconut (from the bag, not frozen)
• 1/2 cup butter, melted
• caramel sauce (like you use on ice cream)

1. 1. Blend cool whip, cream cheese, and powdered sugar well with a mixer then chill.
2. 2. Stir the pecans, coconut, and melted butter together, spread on a slightly greased cookie sheet, then drizzle with Caramel Sauce. Put in the oven and bake at 350 for 15-20 minutes or until brown (watch, so it doesn't burn).
3. 3. As the pecan, coconut and butter mixtures is cooling, take your cream cheese mixture from the fridge and spread that into your pie crust.
4. Then spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top, and you're done!
5. Keep refrigerated until ready to eat.

graham cracker pie crust, cream cheese, powdered sugar, topping, pecans, coconut, butter, caramel sauce

Taken from www.food.com/recipe/creamy-praline-pecan-pie-519484 (may not work)