| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Tasteofhome |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Cream cheese; softened |
| 1/2 |
c |
Sweetened condensed milk |
| 8 |
oz |
Cool whipr; thawed |
| 1 |
|
Graham cracker pie crust; 9 |
| 1/2 |
c |
Caramel ice cream topping |
| 3/4 |
c |
Coconut; toasted |
| 1/4 |
c |
Chopped pecans; toasted |
INSTRUCTIONS
Recipe by: Taste of Home magazine, 94/08-09
In a mixing bowl, blened cream cheese and milk; fold in the whipped
topping Spread half into pie crust. Drizzle with half of the caramel
topping. Combi coconut and pecans; sprinkle half over the caramel.
Repeat layers. Chill or freeze until serving. Yield: 6-8 servings.
Editor's Note: This is also a convenient recipe for serving a crowd.
The recipe can be doubled as well as made ahead of time and stored in
the freezer.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
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