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Add a photoServings: 12
Ingredients
- 2 x 9-inch pie crusts or possibly cookie crumb crusts, baked
- 1 pkt (8-ounce) cream cheese
- 1 can (14-ounce) sweetened condensed lowfat milk
- 1 ct Frzn whipped topping
- 1 jar (12-16 ounce) caramel ice cream topping
- 1/4 c. Butter or possibly margarine, melted
- 1 pkt (7-ounce) coconut
- 1/2 c. Pecans, minced
Directions
- Soften cheese to room temperature. Blend in sweetened condensed lowfat milk. Mix in frzn whipped topping. Spread 1/4 of the mix over the bottom of each pie crust. Cover each with 1/4 of the caramel topping. Sprinkle 1/4 of the nuts over each pie.
- Combine coconut with butter and spread 1/4 over each pie.
- Repeat layering, ending with pecans and coconut.
- Cover pies tightly with plastic wrap and freeze thoroughly before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 12 servings | |
| Calories 60 | |
| Calories from Fat 49 | 82% |
| Total Fat 5.64g | 7% |
| Saturated Fat 2.59g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 41mg | 2% |
| Potassium 15mg | 0% |
| Total Carbs 2.32g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.07g | 1% |
| Protein 0.34g | 1% |
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