2 pie shells, either baked or graham cracker, your choice
8 oz. cream cheese, softened
1 can condensed milk
16 oz. cool whip, thawed
1 jar caramel ice cream topping
1/4 c. melted butter or margarine
7 oz. pkg. flaked coconut
1 c. pecans, chopped
Beat cream cheese and condensed milk together. Fold in cool whip. Pour 1/4 mixture into pie shells. Drizzle 1/4 caramel topping onto mixture in pie shells. In skillet, toast butter, coconut, & pecans. Stir until well toasted. Sprinkle on top of caramel in each pie. Repeat each of the layers with the remaining ingredients. Place in freezer until firm. Serve frozen. This is very rich, so serve in small pieces.
*I haven't made this yet, Chris sent me the recipe from one of his co-workers.
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