Makes 2 pies....this cool and creamy pie is a perfect summer dessert!
Ingredients
- 2 cups rough chopped pecans
- 2 cups flaked coconut( optional)
- 1 stick butter
- 8 oz cream cheese, softened
- 14 oz can condensed milk
- 16 oz cool whip
- 1 jar caramel ice cream topping
- 2 graham cracker crusts ( store bought)
Instructions
- In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
- With an electric mixer, blend the cream cheese, condensed milk and cool whip.
- Divide evenly between two pie crusts.
- Top each pie with the pecan and coconut mixture
- Drizzle the entire jar of caramel topping over the tops of both pies.
- Refrigerate or freeze for at least 3 to 4 hours.The pies cut best if they are frozen.
- Top with extra cool whip if desired.
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