Coconut-Caramel Pie
- 14 cup butter
- 1 13 cups flaked coconut
- 12 cup chopped pecans
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) carton frozen whipped topping, thawed
- 2 baked 9-inch pie shells
- 1 (12 ounce) jar caramel ice cream topping
- In a large skillet, heat butter until melted.
- Stir in coconut and pecans.
- Cook and stir over medium heat for 6 to 8 minutes or until coconut is golden brown.
- Cool.
- In a bowl, beat cream cheese with an electric mixer until smooth.
- Slowly beat in condensed milk.
- Fold in whipped topping.
- Spoon about one-fourth of the cheese mixture into each pastry shell.
- Drizzle each with one-fourth of the caramel topping and sprinkle with one-fourth of the coconut mixture.
- Repeat layers.
- Freeze about 5 hours or until firm.
- Serve or cover and freeze for up to 2 weeks.
- 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)