COCONUT-CARAMEL PIE

By rmille6277

Maxine Hayes Riggs

Ingredients

• 1/4 cup butter or margarine
• 1 (7 ounce) package flaked coconut
• 1/2 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) jar caramel ice cream topping
• 2 graham cracker pie crusts

Preparation

Step 1

Melt butter in a large skillet. Add coconut and chopped pecans; cook until golden brown, stirring frequently. Set mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipped topping. Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature for 5 minutes before slicing. Yield: two 9 inch pies.