Brenda'S Icebox Pie
8 ingredients
5 steps
Ingredients
- 1/2 stick butter
- 1 (8 oz.) pkg. cream cheese, softened
- 1 can Eagle Brand milk
- 1 large carton Cool Whip
- 2 deep shell pie crusts
- 1 can coconut
- 1 c. chopped pecans
- 1 jar caramel topping
Directions
-
1Bake pie shells and cool.
-
2Saute pecans and coconut in butter and set aside.
-
3Beat cream cheese and Eagle Brand and fold in Cool Whip.
-
4Fill shells with filling and put in freezer for 20 minutes. Layer caramel and sauteed pecans and coconut on top of pie. Freeze overnight.
-
5Keep frozen until ready to serve.
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