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COCONUT CARAMEL PIE Recipe

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This recipe for COCONUT CARAMEL PIE is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 jar Caramel Topping (room temperature)
2 deep-dish pie shells (baked)
1/4 c (1/2 stick) butter or margarine
7-oz bag of grated coconut
2/3 c chopped nuts
1 can sweetened condensed milk
8 oz cream cheese, softened
16-oz container defrosted Cool Whip (or other whipped topping)
Directions:
Directions:
Melt butter in sauce pan over medium heat. Stir in coconut and nuts; cook, stirring, until golden brown. Set aside to cool. Mix condensed milk and cream cheese until blended. Fold in the Cool Whip. Build the pie layers in the baked pie shells: Spread 1/4 of the cream cheese mixture. Drizzle 1/4 jar caramel topping over cheese mixture. Sprinkle coconut-nut mixture over each pie. Repeat layering cheese mixture, caramel sauce and coconut mixture on each pie, ending with coconut on top. Freeze and enjoy!

 

 

 

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