(Pie) Coconut Caramel Pie
Becky Goertemoeller
ingredients
- 1 package coconut (7 oz)
- 6 tbsp butter
- 1 cup chopped pecans
- 1 cup sweetened condensed milk
- 1 carton whipped topping (16 oz)
- 1 pkg cream cheese (8 oz)
- 1 jar caramel topping (12 oz)
- 2 deep dish pie shells (baked)
directions
Melt butter in heavy skillet. Add coconut and pecans. Cook until browned slightly then set aside. In a mixing bowl, combine cream cheese and condensed milk, beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie shell. Drizzle 1/4 jar of caramel on each, then sprinkle 1/4 of the coconut mixture. Repeat layers. Freeze. Serve Frozen.
Source: Lois Teeter
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