Caramel Pie

Directions

1. 1
   Fill a heavy 3-quart saucepan with water and bring to a boil. Remove
2. 2
   from
3. 3
   heat.
4. 4
   Place
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   unopened
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   can of Eagle condensed cream into the hot water.
7. 7
   Remove the label.
8. 8
   Turn heat to low, cover loosely, and cook for 4 hours.
9. 9
   Water must cover top
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    of
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    can during cooking.
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    Remove can from water, open and pour
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    into
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    a ready made chocolate graham cracker crust.
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    Mix together
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    Cool Whip
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    and
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    cream
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    cheese, spread on top of pie filling
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    and sprinkle
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    with
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    chocolate
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    chips.
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    Refrigerate overnight before serving.