Ole Suzanna Pie

8 ingredients
8 steps

Ingredients

  • 2 deep dish pie shells
  • 1 c. chopped pecans
  • 1 (7 oz.) bag coconut
  • 1/4 c. margarine
  • 1 (8 oz.) pkg. cream cheese
  • 1 can Eagle Brand milk
  • 1 (16 oz.) container Cool Whip
  • 1 jar caramel syrup (Smucker's)

Directions

  1. 1
    Bake pie shells.
  2. 2
    Mix chopped pecans, coconut and margarine. Cook on stove until lightly toasted.
  3. 3
    Set aside to cool.
  4. 4
    Mix the cream cheese, Eagle Brand milk and Cool Whip.
  5. 5
    Put 1/2 of cream cheese mixture in pie shells.
  6. 6
    Drizzle caramel syrup and top with 1/2 of pecan mixture.
  7. 7
    Repeat and top with pecan mixture.
  8. 8
    Freeze overnight; thaw about 20 minutes before serving.

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