Coconut Caramel Pie
Coconut Caramel Pie is an moderately easy dinner. Made with 1 (7 oz.) pkg. coconut, 1 c. chopped pecans, 1 (16 oz.) carton whipped topping, 1 (8 oz.) pkg. cream cheese and 3/4 stick margarine, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Melt the margarine.
Add the coconut and chopped pecans. Brown lightly and set aside.
Combine the cream cheese and Eagle Brand milk using a mixer.
Fold in the whipped topping.
Put 1/4 of this mixture into each pie shell.
Drizzle 1/4 jar of the caramel sauce on each.
Sprinkle with 1/4 of the coconut mixture on each pie.
Repeat layer.
Freeze well and serve right from the freezer.
π· Perfect Pairings
Complete your meal with these
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