Ingredients: – 2 cups rough chopped pecans – 2 cups flaked coconut (optional) – 1 stick (113 g) butter – 225 g cream cheese, softened – 400 g can sweetened condensed milk – 450 g Cool Whip – 1 jar caramel ice cream topping – 2 graham cracker crusts (store-bought)
Directions:
1. Prepare the Pecans and Coconut: In a skillet, melt the butter and lightly brown the chopped pecans and flaked coconut (if using). Set aside to cool.
2. Make the Cream Mixture: In a large bowl, use an electric mixer to blend the softened cream cheese, sweetened condensed milk, and Cool Whip until smooth and well combined.
3. Assemble the Pies: Divide the cream mixture evenly between the two graham cracker crusts.
4. Add Toppings: Top each pie with the cooled pecan and coconut mixture.
5. Drizzle with Caramel: Drizzle the entire jar of caramel topping over the tops of both pies.
6. Chill: Refrigerate or freeze the pies for at least 3 to 4 hours. For best results when cutting, freeze the pies.
7. Serve: Serve with extra Cool Whip on top if desired.
