QueenBeeGrannyJean
02-20-2007, 08:13 PM
Posted for Royosfan
1 (14 oz.) can sweetened condensed milk
1 (8 oz) package of cream cheese, softened
1 (16 oz) container of whipped topping (Cool Whip)
1 & 1/2 to 2 cups chopped pecans
2 cups coconut (I leave this out because no one here likes it)
1/2 cup (1 stick) butter, cut into pieces
1 (12 oz) jar, caramel ice cream topping
2 (8-inch) graham cracker crusts (buy the ready-made ones)
Preheat the oven to 350 degrees. In a bowl beat the condensed milk, and cream cheese until smooth.
Fold in the whipped topping. Mix the pecans, coconut and butter and toast them, stirring every 5 minutes,
or until golden. Cool. Spoon layer of the cream cheese mixture into each crust. Top with the coconut
mixture and drizzle with the caramel topping. Repeat to make the second layer. Freeze. Let stand at room
temperature for 10 to 15 minutes before ready to serve and to make cutting into it easier.
Makes 2 pies
1 (14 oz.) can sweetened condensed milk
1 (8 oz) package of cream cheese, softened
1 (16 oz) container of whipped topping (Cool Whip)
1 & 1/2 to 2 cups chopped pecans
2 cups coconut (I leave this out because no one here likes it)
1/2 cup (1 stick) butter, cut into pieces
1 (12 oz) jar, caramel ice cream topping
2 (8-inch) graham cracker crusts (buy the ready-made ones)
Preheat the oven to 350 degrees. In a bowl beat the condensed milk, and cream cheese until smooth.
Fold in the whipped topping. Mix the pecans, coconut and butter and toast them, stirring every 5 minutes,
or until golden. Cool. Spoon layer of the cream cheese mixture into each crust. Top with the coconut
mixture and drizzle with the caramel topping. Repeat to make the second layer. Freeze. Let stand at room
temperature for 10 to 15 minutes before ready to serve and to make cutting into it easier.
Makes 2 pies