Coconut-Caramel Pie

1. 1

   Melt margarine in skillet and add pecans and coconut.

2. 2

   Cook until golden brown.

3. 3

   Set aside.

4. 4

   Beat cheese until smooth; add condensed milk and beat a little longer.

5. 5

   Fold in Cool Whip.

6. 6

   Take 1/4 of the cream mixture and place in each pie shell; then spread 1/4 of the caramel topping on each.

7. 7

   Next sprinkle 1/4 of the coconut mixture on top of each.

8. 8

   Repeat the process.

9. 9

   Freeze.

10. 10

    Let stand about 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.