Caramel Pecan Pie

8 ingredients
8 steps

Ingredients

  • 2 baked deep dish pie crusts
  • 8 oz. cream cheese, softened
  • 1 can Eagle Brand milk
  • 16 oz. Cool Whip, thawed
  • 12 oz. caramel topping
  • 17 oz. coconut
  • 1/2 c. chopped pecans
  • 1/4 c. oleo

Directions

  1. 1
    Brown coconut and pecans in oleo.
  2. 2
    Mix cream cheese and Eagle Brand milk until smooth.
  3. 3
    Fold in Cool Whip.
  4. 4
    Put 1/4 cream cheese in each pie crust.
  5. 5
    Drizzle 1/4 jar caramel, then 1/4 coconut mixture.
  6. 6
    Repeat layer.
  7. 7
    Freeze.
  8. 8
    Thaw 5 to 10 minutes. This is better if frozen overnight.

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