Recipe by: Taste of Home magazine, 94/08-09 In a mixing bowl, blened cream cheese and milk; fold in the whipped topping Spread half into pie crust. Drizzle with half of the caramel topping. Combi coconut and pecans; sprinkle half over the caramel. Repeat layers. Chill or freeze until serving. Yield: 6-8 servings. Editors Note: This is also a convenient recipe for serving a crowd. The recipe can be doubled as well as made ahead of time and stored in the freezer. Submitted to RecipeLu List by Ruth
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|Serving Size: 1 Serving (648g)|
|Recipe Makes: 4|
|Calories from Fat: 1688 (76%)|
|Amt Per Serving||% DV|
|Total Fat 187.5g||250 %|
|Saturated Fat 103g||515 %|
|Monounsaturated Fat 51.8g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 513.4mg||158 %|
|Sodium 1892.4mg||65 %|
|Potassium 988.8mg||26 %|
|Total Carbohydrate 111.7g||33 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 108.2g|
|Protein 35.6g||51 %|
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Calories per serving: 2235
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