Caramel Coconut Cream Pie
Ingredients:
- butter - 6 T
- coconut - 12 ounces
- chopped pecans - 3/4 cup
- cream cheese, softened - 8 ounces
- sweetened condensed milk - 1 can
- caramel ice cream topping - 12 ounce jar
- deep dish pie shells, baked OR graham cracker crust - 2 - 9 inch
- Cool Whip, thawed - 12 ounces
Instructions:
In a skillet, on medium heat, melt butter, add coconut and pecans. Stir often, until golden brown, set aside.
In a bowl, mix together cream cheese and condensed milk until smooth. Fold in whipped topping.
Spread 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 caramel topping over cheese mixture, sprinkle 1/4 coconut pecan mixture. Repeat layers, cover in plastic wrap. Place in freezer for 2 - 3 hours.
Keep frozen, remove 5 minutes before serving.
