Toasted Coconut Pie
Servings: 0
Ingredients
- 1/2 cup butter melted
- 7 ounces coconut
- 1 cup pecans chopped
- 14 ounces sweetened condensed milk
- 8 ounces cream cheese softened
- 16 ounces Cool WhipÆ
- 1 jar caramel topping
- 2 pie crust 9 inch
Instructions
- Mix melted butter, coconut, and pecans and toast in oven being careful not
- to burn. Cool.
- Bake and cool pie crusts.
- Mix together sweetened condensed milk, cream cheese and Cool Whip.
- Layer Cool Whip mixture, coconut/pecan mixture and caramel topping several
- times.
- Freeze and serve frozen. Will keep for 6 months.
Notes
NOTES : Recipe makes 2 (9") pies. Use Pillsburry All Ready Pie Crust in the red box.
Recipe By: Lynne Davenport
Serving Size: 16
Serving Size: 16
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