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Frozen : Coconut Caramel Pie




Source of Recipe


Taste of Home Newsletter


List of Ingredients




2 tablespoons butter
1 cup flaked coconut
1/4 cup chopped pecans
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen whipped topping, thawed
2 graham cracker crusts (9 inches each)
1 jar (12 ounces) caramel ice cream topping

Recipe



In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside.

In a mixing bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture.

Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.

Yield: 2 pies (6-8 servings each).