In a skillet, lightly brown nuts and coconut in butter. Set aside to cool.
With an electric mixer, blend the cream cheese, condensed milk and Cool Whip.
Divide evenly between the two pie crusts.
Top each with pecan and coconut mixture.
Drizzle the caramel over pecans using half of the Jared on each pie using all caramel.
Refrigerate or freeze for a minimum of 3-4 hours. The pies cut better when frozen.
Top with extra cool whip if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (255g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 622 (61%)|
|Amt Per Serving||% DV|
|Total Fat 69.1g||92 %|
|Saturated Fat 30.2g||151 %|
|Monounsaturated Fat 26.7g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 79.7mg||25 %|
|Sodium 573.8mg||20 %|
|Potassium 519.9mg||14 %|
|Total Carbohydrate 94.2g||28 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 88.9g|
|Protein 13.1g||19 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1025
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