Submitted by: Barbara Groskopf, Hartman, Ark.


• 1 stick butter

• 1 3/4 C coconut

• 1/2 pecans

• 1 (8-ounce) package cream cheese

• 1 C sweetened condensed milk

• 1 small tub Cool Whip

• 2 graham cracker crust


Melt butter and coconut and nuts. Stir until lightly browned. Allow to cool. Mix together the cream cheese, condensed milk and Cool Whip. Layer cream cheese mixture with coconut mixture into the two graham cracker crusts. Make two more layers in each crust. Drizzle each pie with caramel ice cream topping. Refrigerate before serving, store in the refrigerator. 


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