4 oz Cream cheese; softened
1/2 c Sweetened condensed milk
8 oz Cool whipr; thawed
1 Graham cracker pie crust; 9
1/2 c Caramel ice cream topping
3/4 c Coconut; toasted
1/4 c Chopped pecans; toasted
Recipe by: Taste of Home magazine, 94/08-09
In a mixing bowl, blened cream cheese and milk; fold in the whipped
topping Spread half into pie crust. Drizzle with half of the caramel
topping. Combi coconut and pecans; sprinkle half over the caramel.
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.
Yields
4 servings