Coconut - Caramel Pie

1. 1

   Melt butter in large skillet.

2. 2

   Add coconut and pecans; cook until golden brown, stirring frequently.

3. 3

   Set mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth.

4. 4

   Fold in whipped topping.

5. 5

   Layer 1/4 of cream cheese mixture in each shell.

6. 6

   Drizzle 1/2 of caramel topping on each pie.

7. 7

   Sprinkle 1/4 of coconut mixture evenly over each.

8. 8

   Repeat layers with remaining ingredients; cover and freeze until firm. Let frozen pie stand at room temperature 5 minutes before slicing. Yields two 9-inch pies.

* Per serving · 4 servings · Values may vary.

No additional tips available.