Coconut Caramel Pie

1. 1

   Melt butter in a large skillet; add coconut and pecans.

2. 2

   Cook until golden brown, stirring frequently.

3. 3

   Set aside.

4. 4

   Combine cream cheese and Eagle Brand milk; beat until smooth.

5. 5

   Fold in the Cool Whip.

6. 6

   Layer 1/4 of the cream cheese mixture into each pie shell.

7. 7

   Drizzle 1/4 of caramel topping on each pie.

8. 8

   Sprinkle 1/4 of coconut mixture evenly over each pie.

9. 9

   Repeat layers 1 more time with remaining ingredients.

10. 10

    Cover with plastic wrap and freeze until firm.

11. 11

    Thaw for only 3 to 5 minutes.

12. 12

    Best served partially frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.