Recipe - Coconut Caramel Pie

=AB cup Chopped pecans
One fourth cup Oleo
1 pack Flaked coconut 7 oz
1 pack Cream cheese 8 oz.
1 cn Eagle Brand Milk
1 pack Cool Whip Thawed
1 small Graham cracker crust
1 lg Graham cracker crusts
1 Jar caramel ice cream
topping

Melt ole on large skillet; add coconut and nuts. Cook until golden brown,
stirring frequently. Set aside Combine cream cheese and milk and beat until
smooth; fold in Cool Whip. Layer One fourth of cream cheese mix and caramel on
each pie. Sprinkle with coconut One fourth of it and repeat layers. Cover and
freeze until firm. let pie stand 5 minutes at room temperature before
serving. Stormy Mikkelson Palatable Potpourri format by Emilie rwsm05a (
This will raise your cholesterol G)

Posted to TNT Prodigy's Recipe Exchange Newsletter by eboyd@shentel.net
on Mar 1, 1997.