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Coconut Carmel Pie

Source of Recipe

Posted by Bev


List of Ingredients

2 Baked pastry Shells
1/4 cup butter or margarine
1 1/3 cups flaked coconut
1/2 cup chopped pecans
1 8-ounce package cream cheese, softened
1 14-oz can sweetened condensed milk
1 16-oz. Carton frozen whipped dessert topping, thawed
1 12-oz jar caramel ice cream topping.


Recipe

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

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. Spoon about one fourth of the mixture into each baked pastry shell. Drizzle each with one fourth of the caramel topping and sprinkle with one fourth of the coconut mixture. Repeat layers.

Cover and freeze 5 hours or until firm. Serve, or freeze, covered for up to 2 weeks. Let stand at room temperature for 5 minutes before serving.

Source: Hometown Cooking