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Caramel Coconut Pie
Ingredients
3 graham cracker pie shells
7 oz. flaked coconut
1 cup of chopped pecans
¾ stick of butter
16. oz of Cool - Whip
8 oz. of cream cheese
1 can Eagle Brand milk
12 oz. caramel topping
Directions
1. Melt butter; add coconut and pecans toasted lightly, in oven.
Cool. 2. Beat cream cheese and milk. Fold in cool whip. 3. Pour
½ of creamed in bottom of pie shells. Sprinkle ½ pecan and
coconut mixture over this. Drizzle caramel topping here. Then
repeat with other ½ of creamed mixture. Drizzle remainder of
caramel on top. Keep frozen until ready to serve.
ENJOY!!!
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