Connie'S Pie

8 ingredients
6 steps

Ingredients

  • 2 graham cracker pie crusts
  • 1 (16 oz.) container Cool Whip
  • 1 can Eagle Brand milk
  • 1 (8 oz.) pkg. cream cheese
  • 1 (7 oz.) can coconut
  • 1 stick butter
  • 1/2 c. chopped pecans
  • 1 jar caramel topping

Directions

  1. 1
    Mix Cool Whip, cream cheese and Eagle Brand milk together until smooth.
  2. 2
    Toast coconut and pecans in butter; let cool.
  3. 3
    Pour pie crust 1/2 full with filling.
  4. 4
    Sprinkle with coconut and pecans and drizzle caramel over that.
  5. 5
    Repeat until crust is full (2 layers).
  6. 6
    Freeze until ready to eat.

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