Caramel Pie

8 ingredients
8 steps

Ingredients

  • 2 deep-dish pie crusts
  • 1 (7 oz.) coconut
  • 1 c. chopped pecans
  • 1/2 stick margarine, melted
  • 1 can Eagle Brand milk
  • 1 (16 oz.) carton Cool Whip
  • 1 (8 oz.) softened cream cheese
  • 1 (12 oz.) caramel ice cream topping

Directions

  1. 1
    Bake pie crusts light and cool.
  2. 2
    Mix together coconut, pecans and margarine; toast lightly, set aside and cool.
  3. 3
    Mix Eagle Brand, Cool Whip and cream cheese together.
  4. 4
    Pour 1/2 mix in each pie shell.
  5. 5
    Sprinkle 1/2 coconut mixture next; then drizzle caramel on top.
  6. 6
    Repeat, layering ingredients.
  7. 7
    This pie may be wrapped and frozen.
  8. 8
    Set out of freezer and thaw a few minutes before serving.

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