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Instructions |
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Melt butter in large skillet. Add coconut flakes and nuts. Cook until brown. Set aside.
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Combine cream cheese and Eagle Brand milk and beat until smooth. Fold in cool whip.
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Layer 1/4 of cream cheese mixture in each shell. Drizzle 1/4 of caramel on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie.
Repeat layers with remaining ingredients.
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Cover and freeze until firm. Let frozen pie stand at room temperature 5 minutes before cutting.
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Originally Submitted
9/27/2009
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