Caramel Pie

by Paula Williams

Servings: 6 servings

INGREDIENTS

4 oz. cream cheese, softened
1/2 cup sweetened condensed milk
1 container (8 oz.) Cool Whip, thawed
1 9-inch graham cracker pie crust
1/2 cup caramel ice cream topping
3/4 cup coconut, toasted
1/4 cup chopped pecans, toasted

INSTRUCTIONS

In a mixing bowl, blend cream cheese and milk; fold in the whipped topping. Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over the caramel. Repeat layers. Chill or freeze until serving.

CHEF COMMENTS

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.

Tagged: caramelpie, desserts, pies add tags

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