Name: Toasted Coconut, Pecan, and Caramel Pie
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Pie shells, baked - 2 (9 inch); Butter - ¼ cup; Flaked coconut - 1 (8 ounce) package; Chopped pecans - ½ cup; Cream cheese, softened - 1 (8 ounce) package; Sweetened condensed milk - 1 (14 ounce) can; Frozen whipped topping, thawed - 1 (12 ounce) container; Caramel ice cream topping - 1 (12 ounce) jar

Ingredients for - Toasted Coconut, Pecan, and Caramel Pie

1. Pie shells, baked 2 (9 inch)

2. Butter ¼ cup

3. Flaked coconut 1 (8 ounce) package

4. Chopped pecans ½ cup

5. Cream cheese, softened 1 (8 ounce) package

6. Sweetened condensed milk 1 (14 ounce) can

7. Frozen whipped topping, thawed 1 (12 ounce) container

8. Caramel ice cream topping 1 (12 ounce) jar

How to cook deliciously - Toasted Coconut, Pecan, and Caramel Pie

1 . Stage

In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.

2 . Stage

In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.

3 . Stage

Pies may be served chilled or frozen.