Evelyn K. Hardy-Eastwood would serve this during the summer
In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
Pies may be served chilled or frozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (629g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 2238 | ||
Calories from Fat: 1586 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 176.3g | 235 % | |
Saturated Fat 143.8g | 719 % | |
Monounsaturated Fat 16.4g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 64.2mg | 20 % | |
Sodium 663.7mg | 23 % | |
Potassium 1520mg | 40 % | |
Total Carbohydrate 158.2g | 47 % | |
Dietary Fiber 36.9g | 148 % | |
Sugars, other 121.3g | ||
Protein 23.6g | 34 % | |
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: 2238
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