Coconut caramel pie

Yield: 8 Servings

Measure Ingredient
\N \N =AB c Chopped pecans
¼ cup Oleo
1 pack Flaked coconut 7 oz
1 pack Cream cheese 8 oz.
1 can Eagle Brand Milk
1 pack Cool Whip Thawed
1 small Graham cracker crust
1 large Graham cracker crusts
1 \N Jar caramel ice cream topping

Melt ole on large skillet; add coconut and nuts. Cook until golden brown, stirring frequently. Set aside Combine cream cheese and milk and beat until smooth; fold in Cool Whip. Layer ¼ of cream cheese mix and caramel on each pie. Sprinkle with coconut ¼ of it and repeat layers. Cover and freeze until firm. let pie stand 5 minutes at room temperature before serving. Stormy Mikkelson Palatable Potpourri format by Emilie rwsm05a ( This will raise your cholesterol <G>) Posted to TNT - Prodigy's Recipe Exchange Newsletter by eboyd@...

on Mar 1, 1997.

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