Recipe By : from Gloria Talley, 1990
Serving Size : 1 Preparation Time :0:00
Categories : Pies, Tarts, And Pastries
Amount Measure Ingredient -- Preparation Method
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1/4 cup margarine
1 7 oz package flaked coconut
1/2 cup chopped pecans
1 8 oz cream cheese, softened
2 baked pie crusts
1 14 oz Eagle Brand Sweet Condensed Milk
1 16 oz frozen whipped topping
1 12 oz jar caramel ice cream topping
Melt margarine in large skillet. Add coconut and chopped nuts. Cook until
golden brown, stirring frequently. Set aside.
Combine cream cheese and condensed milk. Beat until smooth, fold in whipped
topping. Layer 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 of
caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over pie.
Repeat layers with remaining ingredients. Cover. Freeze until firm. Let
stand at room temperature for 5 minutes before serving. Keep refrigerated.
Pies can be kept in freezer for several days before using.
