Caramel Coconut Pie
Caramel Coconut Pie is an moderately easy dinner. Made with 2 deep dish pie crusts, baked and cooled, 1 (8 oz.) cream cheese, softened, 1 can eagle brand milk, 1 (16 oz.) cool whip, thawed and 1 (12 oz.) caramel ice cream topping, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Brown coconut and pecans lightly in 1/4 cup margarine.
Mix cream cheese and Eagle Brand milk until smooth.
Fold in Cool Whip. Put 1/4 cream cheese mixture in each pie crust.
Drizzle 1/4 jar caramel and 1/4 coconut mixture.
Repeat layers.
Freeze (better results if frozen overnight).
Thaw 5 to 10 minutes before serving.
π· Perfect Pairings
Complete your meal with these
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