Caramel Pie

1. 1

   Brown coconut and pecans in butter until lightly brown (be careful not to burn it).

2. 2

   Cream the Eagle Brand and cream cheese until smooth.

3. 3

   Fold in Cool Whip.

4. 4

   Pour 1/4 of the filling into each pie shell.

5. 5

   Then sprinkle with coconut pecan mixture and drizzle with warm caramel (take lid off and warm in microwave). Pour rest of filling into each pie shell and sprinkle with rest of pecan-coconut mixture and top with caramel.

* Per serving · 4 servings · Values may vary.

No additional tips available.