Pecan Cream Cheese Pie
·1 cup chopped pecans
·1/2 cup flaked coconut
·1/4 cup butter, melted
·4 ounces philadelphia® cream cheese, softened
·1/4 cup confectioners' sugar
·1-3/4 cups whipped topping
·1 pastry shell (9 inches), baked and cooled
·1/2 cup caramel ice cream topping
How to Make Pecan Cream Cheese Pie
- In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool.
• In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours. Yield: 6-8 servings.