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Coconut Caramel Pies
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Coconut Caramel Pies

24 Hours
24 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1/4 cup margarine
1 pkg (7 oz.) flaked coconut
1/2 cup chopped pecans
1 pkg (8 oz.) Philadelphia Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1 tub (16 oz.) whipped topping, thawed
2 (9" deep) dish pie shells, baked & cooled
1 jar (12 oz.) caramel ice cream topping
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Let's Make It
1
Melt margarine in a large skillet. Add coconut & pecans, cook until golden brown. Stir frequently. Set mixture aside.
2
Combine cream cheese & condensed milk; beat until smooth. Fold in whipped topping.
3
Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients.
4
Cover & freeze overnite. Let pie stand at room temperature for 5 minutes before slicing.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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