Hummingbird Pie

Submitted By: Phyllis Shipwash

Ingredients

• 2 (6-ounce) graham cracker pie crusts
• 4 teaspoons butter or margarine
• 1 cup slivered almonds
• 2 cups coconut
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (8-ounce) carton whipped topping
• 1 (12-ounce) jar caramel topping

Instructions

Combine butter, almonds, and coconut in a skillet and brown slightly. Remove to paper towels.
Blend together cream cheese, sweetened condensed milk, and whipped topping.
Spread a layer of cream cheese mixture in each crust. Next, layer the coconut mixture over the cream cheese, and then drizzle with caramel topping in a swirl motion. Repeat all the layers on each pie, ending with caramel swirl on top. Keep refrigerated.