Featured Pinch Tips Video
- graham cracker pie crust
- 1 stick
- 2 c
- 1 c
- pecans (chopped)
- 1 8 oz
- package cream cheese
- 1 can(s)
- eagle brand sweetened condensed milk
- 1 16 oz
- cool whip
- 1 jar(s)
- caramel ice cream topping
1In medium sauce pan, toast coconut,and pecans in butter. remove from heat and cool.
2Mix cream cheese, sweetened condensed milk, and cool whip.(mix well)
3Divide coconut, and pecan mixture.
4Mix 1/2 the coconut, and pecan mixture with cream cheese and sweetened condensed milk.(mix well)
5Divide the mixture between the two pie crust. Spread the remaining coconut, and pecans on top of pies.
6Pour caramel over coconut, and pecans.(cover and store in freezer over night) can be stored in freezer 3 to 4 weeks.