- 4 ounces cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
- 1/2 cup caramel ice cream topping
- 3/4 cup coconut, toasted
- 1/4 cup chopped pecans, toasted
- In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping.
- Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Yield: 6-8 servings.
Originally published as Caramel Pie in Taste of Home August/September 1994, p11
Reviews for Caramel Pie
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Reviewed Dec. 21, 2010
"I am not crazy about pies and this was wonderful."
Reviewed Mar. 9, 2010
"I made this recipe for a family dinner and it was a hit. I added extra coconut and pecans. The recipe was easy, but it takes longer to make than the 10 minutes listed."