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Categories:Viewed: 84 - Published at: 3 years ago
Ingredients
- 1/4 c. butter
- 2 2/3 c. coconut
- 1/2 c. pecans
- 1 (8 oz.) cream cheese
- 1 (14 oz.) can Eagle Brand milk
- 1 (16 oz.) Cool Whip
- 1 (12 oz.) jar caramel topping
Method
- Melt butter; add coconut and pecans. Cook until golden; set aside and cool. Combine cream cheese and milk; beat well until smooth. Fold in Cool Whip. Layer 1/4 mixture in pie crust, then 1/4 caramel topping, then layer 1/4 coconut, pecan and butter mixture. Then repeat. (Makes 2 pies.)
