Coconut Carmel Pie

1. 1

   Bake the pie shells per instructions on the package. Melt butter in skillet, add coconut. Stire together. Cook until golden brown. Add pecans just before the coconut is done. The pecans will burn if you add them too soon. In a separate bowl, combine cream cheese, condensed milk and beat with mixer. Fold in the cool whip. Once cool whip is incorporated, you are ready to layer the mixtures and the caramel sauce with coconut and pecans into the pie shells. Crease cheese on bottom, then drizzle the caramel. Lastly the coconut and pecans. You should make 2 layers in each pie. Wrap the pie in foil and place in freezer for 1 hour before serving.

2. 2

   Hint: Put your saran wrap on counter, then pie shells over saran wrap. This way, you keep the counter clean and it's easy to wrap pies completely when done. It may overflow a little on the last layer, this will help with the mess.

* Per serving · 4 servings · Values may vary.