Pecan-Coconut Hospitality Pies
Makes:
14-16 servings
Total Time:
4 hr 30 min
Submitted by:
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.
Notes
