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    Coconut Caramel Pie


    Source of Recipe


    Unknown


    List of Ingredients


    • 2 baked pie crusts
    • 1/4 c. butter or margarine
    • 1-1/3 c. flaked coconut
    • 1/2 c. chopped pecans
    • 1 (8 oz.) pkg. cream cheese, softened
    • 1 (14 oz.) can sweetened condensed milk
    • 1 (16 oz.) carton frozen whipped topping, thawed
    • 1 (12 oz.) jar caramel ice cream topping


    Instructions


    1. In a large skillet, melt butter; stir in coconut and pecans. Cook and stir over medium heat until coconut is golden, about 6 to 8 minutes. Cool.
    2. In a large mixing bowl, beat cream cheese with an electric mixer until smooth; gradually beat in sweetened condensed milk on low speed. Fold in whipped topping.
    3. Spoon about 1/4 of mixture into each pie shell. Drizzle each with 1/4 caramel topping and sprinkle with 1/4 of the coconut mixture. Repeat layers.
    4. Cover and freeze until firm. Let stand at room temperature for 5 minutes before serving. Can be frozen for up to 2 weeks.


 

 

 


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