Unformatted text preview: Directions: Melt butter in large skillet. Add coconut & pecans; cook until golden brown, stirring frequently. Set aside. Combine cream cheese & milk. Beat until smooth, then fold in whipped topping. Layer ¼ of cream cheese mixture into each pie shell. Drizzle ¼ of caramel topping on each pie. Sprinkle ¼ of coconut & pecan mixture evenly on each pie. Repeat layers. Cover & freeze until firm. Let stand at room temperature for 5 minutes before serving. This recipe was contributed by Cosie Simmons....
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- Fall '11
- 5 minutes, Cream cheese, Condensed milk, Caramel Coconut Pie