Desserts - Coconut Caramel Nut Pie

By chlovett10

Ingredients

• 1/4 cup margarine
• 1 7 oxz package of shredded coconut
• 1/2 cup chopped pecans
• 1 8 oz package of cream cheese
• 1 14 oz can of Eagle Brand Condensed Milk
• 1 16 oz container of Cool Whip
• 2 9 inch baked pastry pie shells
• 1 jar of caramel ice cream topping

Preparation

Step 1

Melt margarine in large skillet. Add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set aside. Beat cream cheese and Eagle Brand Milk. Fold in Cool Whip.

To assemble: In each shell, layer ¼ of cream cheese mixture in each. Drizzle ¼ of caramel topping in each. Sprinkle ¼ of coconut mix in each and repeat layers with remaining ingredients. Cover. Freeze until firm. Let pies set at room temperature for 5 minutes before slicing.