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Categories:Viewed: 46 - Published at: 5 years ago
Ingredients
- 1/4 c. margarine or butter
- 1 (7 oz.) pkg. flake coconut
- 1/3 c. chopped pecans
- 1 (8 oz.) pkg. cream cheese
- 1 (14 oz.) Eagle Brand milk
- 1 (16 oz.) Cool Whip, thawed
- 1 (9-inch) deep dish pie shell
- 1 (12 oz.) jar caramel ice cream topping
Method
- Bake pie shells according to package directions.
- Melt margarine in large skillet.
- Add coconut and pecans.
- Cook until golden brown, stirring frequently.
- Set aside.