Frozen coconut caramel pie
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 | Jar (12-16 oz) caramel ice cream topping | |
| ¼ | cup | Butter or margarine; melted |
| 1 | pack | (7-oz) coconut |
| ½ | cup | Pecans; chopped |
Directions
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, .