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Coconut Caramel Pies
Coconut Caramel Pies

Coconut Caramel Pies

24 Hr(s)
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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.
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