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Desserts - Hummingbird Pie

  • 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

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.
Submitted By: Phyllis Shipwash
Ten Mile
AgCentral Co-op
Number of Servings: 0
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