Frozen coconut caramel pie

Yield: 12 Servings

Measure Ingredient
2 \N 9-inch pie crusts or cookie crumb crusts; baked
1 pack (8-oz) cream cheese
1 can (14-oz) sweetened condensed milk
1 carton Frozen whipped topping
1 \N Jar (12-16 oz) caramel ice cream topping
¼ cup Butter or margarine; melted
1 pack (7-oz) coconut
½ cup Pecans; chopped

Soften cheese to room temperature. Blend in sweetened condensed milk. Fold in frozen whipped topping. Spread ¼ of the mixture over the bottom of each pie crust. Cover each with ¼ of the caramel topping. Sprinkle ¼ of the nuts over each pie.

Combine coconut with butter and spread ¼ over each pie.

Repeat layering, ending with pecans and coconut.

Cover pies tightly with plastic wrap and freeze thoroughly before serving.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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