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Caramel and Cream Pie Recipe

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This recipe for Caramel and Cream Pie, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roy & Pam Bennett
Added: Sunday, January 18, 2009


1st layer
8 ounces cream cheese
1 can Eagle Brand milk
12 ounces Cool Whip
2nd layer
Jar or bottle of Caramel ice cream topping
1 can coconut
1 1/2 cups chopped pecans
3/4 cup butter

Bake two pie shells and cool.
Mix first layer ingredients together and divide in four parts. Put one fourth into each pie shell.
For the second layer of each pie squeeze or spoon caramel on top.
Then layer the rest of the first layer ingredients on top of the caramel.
For the topping, brown the butter, pecans, and coconut and put on last.
Freeze overnight.
Set out 30 to 45 minutes before serving.




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