Ingredients
| 4 oz. | cream cheese, softened | | 1/2 cup | sweetened condensed milk | | 1 container (8 oz.) | Cool Whip, thawed | | 1 | 9-inch graham cracker pie crust | | 1/2 cup | caramel ice cream topping | | 3/4 cup | coconut, toasted | | 1/4 cup | chopped pecans, toasted |
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Instructions
In a mixing bowl, blend cream cheese and milk; fold in the whipped topping. Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over the caramel. Repeat layers. Chill or freeze until serving.
Author's Comments
This is also a convenient recipe for serving a crowd.The recipe can be doubled as well as made ahead of time and stored in the freezer.
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