Coconut And Caramel Pie

1. 1

   Melt butter in large skillet, then add coconut and pecans. Cook until brown.

2. 2

   Set aside and let cool.

3. 3

   Combine cream cheese and condensed milk.

4. 4

   Beat until well mixed, then fold in Cool Whip. Put 1/4 cream cheese mixture in each pie shell.

5. 5

   Sprinkle each with 1/4 ounce pecan/coconut mix.

6. 6

   Layer caramel topping.

7. 7

   Repeat layering until all is used.

8. 8

   Wrap and freeze until firm.

9. 9

   This recipe yields 3 (9-inch) pies.

10. 10

    Tastes better when pie is frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.