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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Toasted coconut, nuts and caramel sauce top a cream cheese layer in this special pie from Mildred Troupe of Wartrace, Tennessee. A friend who loves to give out recipes shared this with me...I'm so glad she did! Mildred reports. Ingredients:
1 cup chopped pecans |
1/2 cup flaked coconut |
1/4 cup butter, melted |
4 ounces cream cheese, softened |
1/4 cup confectioners' sugar |
1-3/4 cups whipped topping |
1 pastry shell (9 inches), baked and cooled |
1/2 cup caramel ice cream topping |
Directions:
1. In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool.
2. In a bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours. Yield: 6-8 servings.
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