• 7oz shredded coconut
  • 1 c coarsely chopped pecans
  • 1/2 stick butter
  • 1 (12oz) jar caramel ice cream topping
  • Crust:
  • 1 1/4 c flour
  • 1 stick butter, melted
  • 1 c finely chopped pecans or sliced almonds
  • 2 heaping TB sugar
  • Filling:
  • 1 (8oz) cream cheese
  • 1 can Eagle Brand milk
  • 1 (12-16oz) tub Cool Whip
  1. Melt butter in skillet, add coconut and pecans--saute until coconut and pecans toast.
  2. Watch closely so they do not burn.
  3. Crust:
  4. Mix together and split in half. Press into two pie plates. Bake at 350* until golden brown. (May use graham cracker crusts instead.)
  5. Filling:
  6. Let cream cheese come to room temp.
  7. With mixer blend the cream cheese and Eagle Brand milk until smooth.
  8. Add the Cool Whip. Split the filling between the pie crusts.
  9. Spread half of the coconut and pecan topping on each pie.
  10. Drizzle half of the caramel on top of each pie. Freeze for at least 4 hours before serving.
  11. Store covered leftovers in freezer.
  12. The pies soften quickly when out of the freezer.