Frozen Coconut Caramel Pie
Ingredients:
1/4 cup butter
1 (7 ounce) package flaked coconut
1 (8 ounce) package cream cheese
1 (14 ounce) can Eagle Brand sweetened condensed milk
1 (16 ounce) container Cool Whip, thawed
2 baked 9-inch pie shells
1 (12 ounce) jar caramel ice cream topping
Melt butter in large skillet. Add coconut and chopped pecans; cook until golden brown. Stir frequently. Set mixture aside.
Combine cream cheese and Eagle Brand milk; beat until smooth. Fold in cool whip. Lay 1/4 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie shell. sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature for 5 minutes before slicing.
B-man
