Caramel coconut pie

Caramel coconut pie

Ingredients/Components

• chopped pecans - 1/2 c
• margarine - 1/4 c
• cream cheese, softened - 1 (8
• Cool Whip, thawed - 1 (16
• can Eagle Brand milk - 1 item
• caramel ice cream topping - 1 (12
• bag coconut, flaked - 1 (7
• deep dish pie crusts, baked and cooled - 2 item

How to make caramel coconut pie:

Brown coconut and pecans lightly in 1/4 cup margarine. Mix cream cheese and Eagle Brand milk until smooth. Fold in Cool Whip. Put 1/4 cream cheese mixture in each pie crust. Drizzle 1/4 jar caramel and 1/4 coconut mixture. Repeat layers. Freeze (better results if frozen overnight). Thaw 5 to 10 minutes before serving.

Recipe categories: Pie, Pies and tarts, Frozen desserts.