Coconut Caramel Pie


Submitted By: Sheryl Breeden

Ingredients

  • Makes 2 pies
  • 1/4 cup butter
  • 1 (7 ounce) package flaked coconut
  • 1/2 cup chopped pecans
  • 1 (8 ounce) package cream cheese, softened
  • 1 can sweetened condensed milk
  • 1 (16 ounce) container whipped topping
  • 2 baked 9-inch pie shells
  • 1 (12 ounce) jar caramel ice cream topping, chilled

    • Instructions


    Melt butter in large skillet. Add coconut and pecans. Cook until golden brown, stirring frequently. Set aside. Combine cream cheese and sweetened condensed milk. Beat until smooth. Fold in whipped topping. Layer 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 caramel topping on each pie. Sprinkle 1/4 of the coconut and pecans on each pie. Repeat layers. Cover and freeze until firm. Let stand at room temperature 5 minutes before slicing.