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Categories:Viewed: 61 - Published at: 5 years ago
Ingredients
- 4 oz cream cheese, softened
- 1/2 cup Eagle Brand milk
- 1 (8 oz) carton Cool Whip, thawed
- 1 (9-inch) graham cracker crust
- 1/2 cup caramel ice cream topping
- 3/4 cup coconut, toasted
- 1/4 cup chopped pecans, toasted
Method
- In mixing bowl, blend cream sheese and milk.
- Fold in Cool Whip.
- Spread half into pie crust.
- Drizzle with half of caramel topping.
- Combine coconut and pecans.
- Sprinkle half over the caramel.
- Repeat layers.
- Chill or freeze until serving.