"Ice Cream"-Coconut-Caramel Pies

1. 1

   In heavy saucepan, melt butter.

2. 2

   Stir in coconut and pecans. Toast lightly, stirring frequently until coconut is golden.

3. 3

   Cool completely.

4. 4

   Beat cheese and milk until smooth.

5. 5

   Fold in Cool Whip.

6. 6

   Spread 1/4 cheese mixture into each pie shell.

7. 7

   Drizzle 1/4 of caramel over each pie.

8. 8

   Sprinkle 1/4 of coconut mixture over each pie.

9. 9

   Repeat layers, cover well and freeze until firm.

10. 10

    Let pies stand 5 minutes at room temperature before slicing.

No nutritional information available.

No additional tips available.