Coconut-Caramel Pie

1. 1

   In a large skillet, heat butter until melted.

2. 2

   Stir in coconut and pecans.

3. 3

   Cook and stir over medium heat for 6 to 8 minutes or until coconut is golden brown.

4. 4

   Cool.

5. 5

   In a bowl, beat cream cheese with an electric mixer until smooth.

6. 6

   Slowly beat in condensed milk.

7. 7

   Fold in whipped topping.

8. 8

   Spoon about one-fourth of the cheese mixture into each pastry shell.

9. 9

   Drizzle each with one-fourth of the caramel topping and sprinkle with one-fourth of the coconut mixture.

10. 10

    Repeat layers.

11. 11

    Freeze about 5 hours or until firm.

12. 12

    Serve or cover and freeze for up to 2 weeks.

13. 13

    Let stand at room temperature for 5 minutes before serving.

No nutritional information available.

No additional tips available.