4 oz Cream cheese — softened
1/2 c Sweetened condensed milk
8 oz Cool whipr — thawed
1 Graham cracker pie crust, 9
1/2 c Caramel ice cream topping
3/4 c Coconut — toasted
1/4 c Chopped pecans — toasted
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. 6-8 servings.
Editor’s 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.