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Categories:Viewed: 44 - Published at: 3 years ago
Ingredients
- 2 Graham Cracker Pie Crusts
- 8 oz. Cream Cheese
- 16 oz. Cool Whip
- 1 can Condensed Milk
- 1 Bottle Caramel Ice Cream Topping
- 2 cans Angel Coconut
- 3/4 c. Pecans, chopped
Method
- Brown the coconut and pecans in 1/4 stick oleo, stir often, then cool.
- Mix the cream cheese and milk, then fold in the Cool Whip.
- Put 1/4 mixture in each pie crust.
- Put 1/4 caramel over this mixture, then 1/4 the coconut and pecans.
- Repeat and freeze. Serve frozen.