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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter or margarine |
1 (7-ounce) package flaked coconut |
1/2 cup chopped pecans |
1 (8-ounce) package cream cheese, softened |
1 (14-ounce) can sweetened condensed milk |
1 (16-ounce) container frozen whipped topping, thawed |
2 baked 9 |
1 (12-ounce) jar caramel ice cream topping |
garnish: pecan halves |
Directions:
1. Melt butter in a large skillet. Add coconut and 1/2 cup pecans; cook until golden, stirring frequently. Set mixture aside and let cool slightly.
2. Combine cream cheese and sweetened condensed milk; beat at medium speed of an electric mixer until smooth. Fold in whipped topping.
3. Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly over each pie.
4. Repeat layers with remaining cream cheese mixture, caramel topping, and coconut mixture. Cover and freeze pies at least 8 hours.
5. Let frozen pies stand at room temperature 5 minutes before slicing. Garnish, if desired.
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