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2 deep dish pies- 8 slices each
MELT THE ABOVE AND KEEP STIRRING UNTIL
COCONUT IS BROWN,
(ABOUT 5 MINUTES) SET ASIDE TO COOL.
*precooked flaky pie crusts (cooled)
1 - 14
can sweetened condensed milk
1 - 16
carton thawed cool whip
1 - 12
jar caramel topping**
Mix cream cheese and sweet milk with mixer and fold in Cool Whip with wooden spoon.
Layer in each, deep dish pie shell 1/4 cream cheese mixture, 1/4 caramel and 1/4 pecan mixture, 2 times for each ingredient and each pie shell. Drizzle a little caramel on top for apperance.
Freeze (can keep up to 6 months)Note: I didn't freeze the one we ate today. Not perfectly set, but time will tell on that. We cut into it.
**(can use any other topping)
By the way... There's an extra one in the freezer if you stop by.
Last Updated: Wed, Nov 16, 2016