Tuesday, December 29, 2009
Coconut Caramel Pie
1/4 c. butter
7 oz. flaked coconut
1/2 c. chopped pecans
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
16 oz. whipped topping, thawed
2 graham cracker pie shells (preferably home made)
12 oz. jar caramel ice cream topping
Melt in skillet, butter and add coconut, and chopped pecans. Cook until golden brown, stirring frequently. Set mixture aside. Combine cream cheese and sweetened condensed milk, beat until smooth. Fold in whipped topping. Laker 1/4 of cream cheese mixture in each pie shell, dirzzler 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layer with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature for 5 minutes.
This is a recipe from my wonderful friend, Barb, who went to be with Jesus just a few weeks ago.
Rest in peace, Barb. You are missed.