Coconut-Caramel Pie
Ingredients
- 14 c butter or margarine
- 12 c chopped pecans
- 7 oz pkg flaked coconut
- 8 oz pkg cream cheese softened
- 16 oz Cool Whip thawed
- 12 oz jar caramel ice cream topping can use 2 jars
- 2 9-inch pie shells
- 14 oz can Eagle Brand milk
Directions
- Bake pie shells to a golden brown and set aside to cool while mixing ingredients
- Melt butter in large skillet
- Add coconut and pecans cook until golden brown stirring frequently
- Set aside