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Pecan-Coconut Hospitality Pies

Kraft Memeber Recipe
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Makes: 14-16 servings Total Time: 4 hr 30 min
Category: Desserts Sub Category: Frozen Desserts

what you need
  • 1 can (14-oz.) sweetened condensed milk
  • 1 pkg. (8-oz.) PHILADELPHIA Cream Cheese, softened
  • 2 tubs (8-oz. each) COOL WHIP Whipped Topping, thawed
  • 1-1/2 to 2 cups chopped PLANTERS pecans
  • 2 cups sweetened flaked coconut
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 2 (8-inch) graham cracker crusts
  • 1 jar (12-oz.) caramel ice cream topping
make it
Preheat oven to 350°F. Beat the condensed milk and cream cheese in a large bowl with an electric mixer on medium speed until smooth. Fold in the whipped topping. On a large cookie sheet, combine the pecans, coconut and butter, and toast in the oven, stirring every 5 minutes, until coconut and pecans are golden, about 15 minutes. Set aside to cool.

Spoon a quarter of the cream cheese mixture into each graham crust and spread with rubber spatula. Top each pie with a quarter of the coconut mixture and drizzle generously with caramel topping. Add another layer of cream cheese, coconut and caramel topping, using up ingredients.

Freeze until firm, at least 4 hours or overnight. Let stand at room temperature 10 to 15 minutes before serving.
Average Rating  (1)
Rated  by wyattdd on 12/27/2009 Wonderful recipe! Now offically my favorite pie!
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