Coconut-Caramel Pies
Ingredients:
- ¼ cup butter
- 1 (7oz.) pkg. flaked coconut
- ½ cup chopped pecans
- 1 (8oz.) pkg. cream cheese
- 1 (14 oz.) can sweetened condensed milk
- 1 (16 oz.) container frozen whipped topping, thawed
- 1 (12oz.) jar caramel ice cream topping
- 2 baked pie shells
Instructions: Melt butter in a large skillet. Add coconut and chopped pecans; cook until golden brown. Combine cream cheese and milk; beat until smooth. Fold in whipped topping. Layer ¼ of cream cheese mixture in each pie shell; drizzle ¼ caramel topping on each pie; sprinkle ¼ of the coconut and nut mixture on each pie. Repeat layers. Cover and freeze. Let stand at room temperature a few minutes before slicing.