• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 - Large Cool Whip - thawed
  • 1 - 8 oz. Cream Cheese - softened
  • 1 - Can Eagle Brand Milk
  • 1 - Cup Chopped Pecans
  • 1 - Cup Coconut
  • 1 - Bottle Caramel Ice Cream Topping (squeeze bottle is best and easiest)
  • 2 - Pie Crusts (I like Graham Cracker Crusts but you can do the ones you bake.)
  • 1 - Stick butter or margarine


  • In large skillet, melt butter. Add coconut and pecans. Brown to your desired color. Set aside to cool.
  • In large mixing bowl combine Cool Whip, Cream Cheese and Eagle Brand Milk. Mix until smooth.
  • Pour 1/4 of cool whip mixture into bottom of each pie crust. Drizzle caramel on top. Add 1/4 coconut/pecan mixture on top of that.
  • Repeat, ending up with the coconut/pecan mixture on top.
  • Cover and freeze until firm. Must be kept in freezer.


So rich it's sinful.

Categories: Dessert  Pie 

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