Ingredients Jump to Instructions ↓

  1. 4 ounces cream cheese, softened

  2. 1/2 cup sweetened condensed milk

  3. 1 carton (8 ounces) frozen whipped topping, thawed

  4. 1 graham cracker crust (9 inches)

  5. 1/2 cup caramel ice cream topping

  6. 3/4 cup coconut, toasted

  7. 1/4 cup chopped pecans, toasted

Instructions Jump to Ingredients ↑

  1. In a small bowl, blend cream cheese and milk; fold in whipped topping. Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill or freeze until serving. Yield: 6-8 servings. Editor's Note: This is also a convenient recipe for serving a crowd. The recipe can be doubled as well as made ahead of time and stored in the freezer.


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