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Categories:Viewed: 30 - Published at: 8 months ago
Ingredients
- 1/4 c. butter
- 1 (7 oz.) flaked coconut
- 1/2 c. chopped pecans
- 1 (8 oz.) cream cheese, softened
- 14 oz. sweetened condensed milk
- 16 oz. frozen Cool Whip
- 2 baked 9-inch pie shells
- 12 oz. jar caramel ice cream topping
Method
- Melt butter in skillet; add coconut and pecans.
- Cook until golden brown.
- In bowl, combine cream cheese and sweetened condensed milk; beat until smooth and fold in whipped topping. Layer 1/4 cream cheese mixture in pastry shell, then 1/4 caramel and 1/4 coconut mixture.
- Repeat and freeze pies.
