Caramel Pecan Delight Pie Recipe

Makes 2 pies.   This cool and creamy pie is a perfect summer dessert!

2 cups rough chopped pecans
2 cups flaked coconut (optional)
1 stick butter
8 oz cream cheese, softened
14 oz can sweetened condensed milk
16 oz cool whip
1 jar caramel ice cream topping
2 graham cracker crusts – ready made

In a skillet, lightly brown the pecans and coconut in the butter.  Set aside to cool.
With an electric mixer, blend the cream cheese, sweetened condensed milk and cool whip.
Divide evenly between the two pie crusts.  Top each pie with the pecan / coconut mixture.
Drizzle the entire jar of caramel topping over the tops of both pies.  Refrigerate or freeze for at least 3 to 4 hours.  The pies cut best if they are frozen.  Top with extra Cool Whip if desired.

Caramel Pecan Delight Pie

Sharon Springfield