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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe comes from the Hungry Creekers cookbook. It looked really good so I thought I would share the recipe. Ingredients:
2 graham cracker pie crusts |
16 ounces caramel topping |
8 ounces cream cheese |
8 ounces cool whip |
14 ounces sweetened condensed milk |
7 ounces angel flake coconut |
4 ounces almonds (slivered) |
1/2 cup butter |
Directions:
1. Mix cream cheese, cool whip and sweetened condensed milk and set aside.
2. Toast coconut and almonds with butter in hot over.
3. Layer in pie shells in the following order:
4. cream cheese mixture, almonds and coconut then caramel, repeat layers one more time.
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