Caramel Pie
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A home-kitchen version of caramel pie, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 16 oz. Cool Whip
- 2 c. coconut
- 3/4 margarine, melted
- 1 c. slivered almonds, chopped fine
- 1 can Eagle Brand milk
- 3 graham cracker crusts
- 8 oz. cream cheese
- 1 jar caramel topping
Method
Mix Cool Whip, softened cream cheese and Eagle Brand milk. Beat for 1 minute.
Pour in pie crusts.
Melt margarine and mix with coconut and almonds.
Place on cookie sheet and cook for 10 minutes at 350°.
Watch closely and stir often.
(I like mine toasty.)
Pour coconut, almond mixture over top of pies.
Pour caramel topping over the 3 pies.
Freeze.
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