2 shortbread crusts
8 oz. cream cheese, softened
14-oz. can sweetened condensed milk
1 8 oz. Cool Whip
¼ cup butter
7-oz. bag shredded coconut
1 cup chopped pecans
12-oz. jar caramel sauce
Beat cream cheese and sweetened condensed milk. Fold in Cool Whip. Divide evenly into the two shortbread crusts. Melt butter in skillet, add coconut and pecans and toast until golden brown. Cover the tops of the pies with this mixture. Drizzle caramel sauce on top. Store pies in the freezer.
These pies are great to make ahead and freeze. This is one of my dad’s favorites. He likes to eat it frozen, but I prefer mine to just be chilled. The recipe makes two pies, so you can keep one and give one to a friend or just keep it in the freezer in case of pie-craving emergencies.
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