Frozen Coconut Caramel Pie
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Yield: 12 Servings Ready in 1 hours
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Frozen Coconut Caramel Pie Preparation
Soften cheese to room temperature. Blend in sweetened condensed milk. Fold in frozen whipped topping. Spread 1/4 of the mixture over the bottom of each pie crust. Cover each with 1/4 of the caramel topping. Sprinkle 1/4 of the nuts over each pie. Combine coconut with butter and spread 1/4 over each pie. Repeat layering, ending with pecans and coconut. Cover pies tightly with plastic wrap and freeze thoroughly before serving. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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