Coconut Caramel Pie

1. 1

   Melt the margarine.

2. 2

   Add the coconut and chopped pecans. Brown lightly and set aside.

3. 3

   Combine the cream cheese and Eagle Brand milk using a mixer.

4. 4

   Fold in the whipped topping.

5. 5

   Put 1/4 of this mixture into each pie shell.

6. 6

   Drizzle 1/4 jar of the caramel sauce on each.

7. 7

   Sprinkle with 1/4 of the coconut mixture on each pie.

8. 8

   Repeat layer.

9. 9

   Freeze well and serve right from the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.