This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, jut give a shot it won’t fail you !
This is a great summer pie to have. And, because you make 2, you will have one in the freezer to save for later!
love those recipes that we all grew up with, they are just too good to miss out on.This is one of those pies that you just have to make, and once you make it, you’ll be asked to make it every time someone gets something and needs dessert. You won’t mind doing this, because it’s surprisingly easy.
2 cups rough chopped pecans
2 cups flaked coconut (optional)
1 stick butter
8 oz cream cheese, softened
1 can 14 oz sweetened condensed milk
16 oz cool whip
1 jar caramel ice cream topping
1/4 c brown sugar
1/4 tsp cinnamon
2 graham cracker or vanilla pie crusts
1. In a skillet, combine pecans, coconut, butter, brown sugar and cinnamon. Cook until pecans and coconut are toasted or toasted. Set aside and leave to cool completely.
2. In a large bowl, mix the cream cheese and condensed milk. Next mix in cold whip. Divide this mixture into 2 pie crusts.
3. Place the pancakes in the freezer for about 30 minutes. Remove from freezer and evenly coat each pancake with the coconut/pecan mixture.
4. Sprinkle each muffin with half a jar of caramel ice cream. Drizzle some extra chopped pecans on top for garnish. Return the pies to the freezer for about an hour before cutting and serving.