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    Coconut Caramel Pie


    Source of Recipe


    posted by roxymom to recipecircus

    List of Ingredients




    2 baked pie crusts
    1/4 c. butter or margarine
    1-1/3 c. flaked coconut
    1/2 c. chopped pecans
    1 (8 oz.) pkg. cream cheese, softened
    1 (14 oz.) can sweetened condensed milk
    1 (16 oz.) carton frozen whipped topping, thawed
    1 (12 oz.) jar caramel ice cream topping

    Recipe



    1. In a large skillet, melt butter; stir in coconut and pecans. Cook and stir over medium heat until coconut is golden, about 6 to 8 minutes. Cool.

    2. In a large mixing bowl, beat cream cheese with an electric mixer until smooth; gradually beat in sweetened condensed milk on low speed. Fold in whipped topping.

    3. Spoon about 1/4 of mixture into each pie shell. Drizzle each with 1/4 caramel topping and sprinkle with 1/4 of the coconut mixture. Repeat layers.

    4. Cover and freeze until firm. Let stand at room temperature for 5 minutes before serving. Can be frozen for up to 2 weeks.

 

 

 

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