Caramel Coconut Pie

1. 1

   Bake pie crusts and cool. Melt butter in saucepan. Stir in pecan pieces & coconut. Stir until brown (keep heat on low). Set aside for later. In a bowl, combine cream cheese and condensed milk. Beat with mixer until smooth. Take a spoon and stir in Cool Whip. Place 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 jar caramel topping over each pie, then 1/4 coconut mixture over each pie. Then repeat layers of cream cheese mixture, caramel topping and coconut mixture. Cover & freeze for 8 hours. Let set for 5 minutes after removing from freezer, before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.