Pecan Praline Pie Recipe

• 1 (9 inch) pie crust (graham cracker or possibly butter cookie)
• 1 (9 ounce.) Cold Whip
• 1 (8 ounce.) cream cheese
• 1 can Eagle Brand lowfat milk
• 1 c. flake coconut
• 1/2-1 c. minced pecans
• 1/2 stick butter
• 1 jar caramel topping

1. Heat butter; stir in coconut and pecans and toast.
2. Watch carefully or possibly will burn before you know it.
3. Mix Eagle Brand lowfat milk and cream cheese thoroughly; mix in Cold Whip.
4. Pour half of mix into pie shell.
5. Drizzle 1/2 the jar of caramel topping over mix.
6. Pour remaining pie filling over caramel, then remaining caramel topping over the top of pie.
7. Sprinkle with toasted coconut and pecans.
8. Cover and put in freezer for at least 12 hrs before serving.

pie crust, cream cheese, milk, flake coconut, pecans, butter, caramel topping

Taken from cookeatshare.com/recipes/pecan-praline-pie-35171 (may not work)