Coconut Pecan Pan

8 ingredients
5 steps

Ingredients

  • 2 baked pie shells
  • 1 stick butter or margarine
  • 7 1/2 oz. coconut
  • 1/2 c. pecans
  • 1 (8 oz.) pkg. cream cheese, room temperature
  • 1 can Eagle Brand milk
  • 1 (16 oz.) container Cool Whip
  • 1 (12 oz.) jar caramel topping

Directions

  1. 1
    Pour 1/4 of the cheese mixture into each pie shell.
  2. 2
    Drizzle 1/4 caramel sauce on each.
  3. 3
    Sprinkle 1/4 coconut mixture on each. Repeat layers.
  4. 4
    Freeze 5 to 6 hours.
  5. 5
    Thaw 10 minutes before serving.

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