Coconut-Caramel Pie

  1. In a large skillet, heat butter until melted.
  2. Stir in coconut and pecans.
  3. Cook and stir over medium heat for 6 to 8 minutes or until coconut is golden brown.
  4. Cool.
  5. In a bowl, beat cream cheese with an electric mixer until smooth.
  6. Slowly beat in condensed milk.
  7. Fold in whipped topping.
  8. Spoon about one-fourth of the cheese mixture into each pastry shell.
  9. Drizzle each with one-fourth of the caramel topping and sprinkle with one-fourth of the coconut mixture.
  10. Repeat layers.
  11. Freeze about 5 hours or until firm.
  12. Serve or cover and freeze for up to 2 weeks.
  13. Let stand at room temperature for 5 minutes before serving.

butter, coconut, pecans, cream cheese, condensed milk, frozen whipped topping, pie shells, caramel ice cream topping

Taken from www.food.com/recipe/coconut-caramel-pie-166163 (may not work)

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