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Categories:Viewed: 2 - Published at: 6 years ago
Ingredients
- 1/4 c. butter
- 1 (7 oz.) can flaked coconut
- 1/2 c. chopped pecans
- 1 (8 oz.) cream cheese
- 1 can Eagle Brand milk
- 1 (16 oz.) Cool Whip
- 1 jar caramel topping
- 2 graham pie shells
Method
- Melt butter in skillet; add coconut and pecans.
- Cook until golden brown; stir continually.
- Let cool.
- Combine cream cheese and Eagle Brand milk; beat until smooth.
- Fold in Cool Whip.
- Pour 1/4 cream mixture in each pie shell.
- Drizzle caramel on each pie. Sprinkle coconut evenly over each pie.
- Repeat layers until all is used.
- Freeze.
- Take out 1 hour before time to serve.
- Enjoy.
