| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pie |
12 |
Servings |
INGREDIENTS
| 2 |
|
9-inch pie crusts or cookie crumb crusts; baked |
| 1 |
pk |
(8-oz) cream cheese |
| 1 |
cn |
(14-oz) sweetened condensed milk |
| 1 |
ct |
Frozen whipped topping |
| 1 |
|
Jar (12-16 oz) caramel ice cream topping |
| 1/4 |
c |
Butter or margarine; melted |
| 1 |
pk |
(7-oz) coconut |
| 1/2 |
c |
Pecans; chopped |
INSTRUCTIONS
Soften cheese to room temperature. Blend in sweetened condensed milk. Fold
in frozen whipped topping. Spread 1/4 of the mixture over the bottom of
each pie crust. Cover each with 1/4 of the caramel topping. Sprinkle 1/4 of
the nuts over each pie.
Combine coconut with butter and spread 1/4 over each pie.
Repeat layering, ending with pecans and coconut.
Cover pies tightly with plastic wrap and freeze thoroughly before serving.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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