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7 oz. coconut 1 c. chopped pecans 3/4 stick margarine 16 oz. nondairy whipped topping 8 oz. cream cheese 1 can sweetened condensed milk 12 oz. caramel ice cream topping or chocolate ice cream topping 3 graham cracker crusts Melt margarine; add coconut and chopped pecans; toast lightly in oven and cool. Beat cream cheese and condensed milk; fold in whipped topping. Pour 1/2 of creamed mixture in pie shells; drizzle 1/2 of caramel topping over this. Repeat with other half of creamed mixture. Top with pecans and coconut mixture. Drizzle remaining caramel topping. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |