Caramel, Pecan, Coconut Pie
By: Alisa Escanlar
Published: Friday, December 10, 2010 - 1:02am

Ingredients




8 oz.s cream cheese
1 can Eagle Brand sweetened condensed milk
16 oz.s Cool Whip
1 cup pecans, chopped
1 package flaked coconut (about 7-8 oz)
1 jar caramel ice cream topping
2 pieces graham cracker pie crust

Preparation

1 Mix cream cheese, condensed milk, cool whip, and set aside. 2 Brown in 3/4 stick butter on low heat, stirring often:pecans and flaked coconut 3 Use 2 graham cracker crusts. Pour layer of cream cheese mixture in crusts, top with layer of coconut mixture. Heat jar of caramel ice cream topping, drizzle over tops of pies. (If using microwave to heat caramel topping heat for 1 minute on high). Freeze. Pies may be served frozen or thaw 5 minutes before serving.