Frozen Coconut Caramel Pie |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I received this recipe from a dear friend, who was a great cook and often tried new recipes. This pretty pie is just right for those with a sweet tooth. Lois Triplet, Springhill, Louisiana Ingredients:
2 tablespoons butter |
1 cup flaked coconut |
1/4 cup chopped pecans |
1 package (8 ounces) cream cheese, softened |
1 can (14 ounces) sweetened condensed milk |
1 carton (16 ounces) frozen whipped topping, thawed |
2 graham cracker crusts (9 inches each) |
1 jar (12 ounces) caramel ice cream topping |
Directions:
1. In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside.
2. In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture.
3. Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing. Yield: 2 pies (6-8 servings each).
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