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Categories:Viewed: 21 - Published at: 9 years ago
Ingredients
- 2 baked pie shells
- 1 stick butter
- 7 1/2 oz. coconut
- 1/2 ??? pecans
- 1 (8 oz.) pkg. cream cheese
- 1 can Eagle Brand milk
- 1 (16 oz.) carton Cool Whip
- 1 (12 oz.) jar caramel topping
Method
- Cream together the cream cheese and Eagle Brand milk.
- Fold in Cool Whip.
- Pour 1/2 of the cheese mixture into each pie shell. Drizzle 1/4 of the caramel sauce on each.
- Sprinkle 1/4 of coconut mixture on each.
- Repeat the layers.
- Freeze 5 to 6 hours.
- Thaw 10 minutes before serving.