Caramel Coconut Pie

8 ingredients
7 steps

Ingredients

  • 2 deep dish pie crusts, baked and cooled
  • 1 (8 oz.) cream cheese, softened
  • 1 can Eagle Brand milk
  • 1 (16 oz.) Cool Whip, thawed
  • 1 (12 oz.) caramel ice cream topping
  • 1 (7 oz.) bag coconut, flaked
  • 1/2 c. chopped pecans
  • 1/4 c. margarine

Directions

  1. 1
    Brown coconut and pecans lightly in 1/4 cup margarine.
  2. 2
    Mix cream cheese and Eagle Brand milk until smooth.
  3. 3
    Fold in Cool Whip. Put 1/4 cream cheese mixture in each pie crust.
  4. 4
    Drizzle 1/4 jar caramel and 1/4 coconut mixture.
  5. 5
    Repeat layers.
  6. 6
    Freeze (better results if frozen overnight).
  7. 7
    Thaw 5 to 10 minutes before serving.

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