Coconut Caramel Cream Pie
Ingredients
cup butter
1 (7 oz.) can coconut
cup pecans
1 pt. whipping cream
1 lg. cream cheese, softened
1/2 cup powdered sugar
1 can Eagle Brand milk
1 teaspoon vanilla
1 (12 oz.) Kraft Caramel Ice Cream Topping
2 baked
cooled pie shells
Preparation
1
Melt butter in large skillet, add coconut and pecans, cook until browned; cool. Whip cream to peaks. Combine cream cheese, Eagle Brand milk, powdered sugar and vanilla; beat. Fold in whipped cream. Layer 1/4 of mixture, drizzle 1/4 topping, and sprinkle 1/4 pecan coconut mixture in each pie shell, repeat with each ingredients, cover and freeze.
Tools
.
Yield:
1.0 servings
Added:
Saturday, March 20, 2010 - 5:38am
