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Ingredients
- 2 (9 inch) pie crust
- 1/4 c. butter
- 7 ounce. coconut
- 1/2 c. pecans
- 1 jar caramel ice cream topping
- 1 can condensed lowfat milk
- 8 ounce. cream cheese
- 16 ounce. Cold Whip
Directions
- Bake pie crust. Heat butter in saucepan and add in coconut and pecans. Cook on medium till coconut is toasted. Mix lowfat milk and cream cheese, mix in Cold Whip. Layer the above mix, starting with the cream cheese, then coconut, then caramel topping. Repeat layers. Freeze before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1900g | |
| Calories 6641 | |
| Calories from Fat 3573 | 54% |
| Total Fat 404.91g | 506% |
| Saturated Fat 231.88g | 928% |
| Trans Fat 0.0g | |
| Cholesterol 575mg | 192% |
| Sodium 4003mg | 167% |
| Potassium 3731mg | 107% |
| Total Carbs 681.83g | 182% |
| Dietary Fiber 20.3g | 68% |
| Sugars 433.65g | 289% |
| Protein 92.55g | 148% |
