Ingredients
1/4 c. margarine
1 (7 oz.) coconut
1/2 c. chopped pecans
1 (8 oz.) cream cheese
1 (14 oz.) Eagle Brand milk
1 (16 oz.) Cool Whip
2 baked pie crusts
1 pt. butterscotch caramel ice cream topping
Method
Sources
📖
RecipeNLG
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Argentinian milk caramel — alfajores, churros, ice cream, filling
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Filipino caramel custard mix — denser and richer than crème caramel
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven American baking — cookies, pies, cakes with precision
Argentinian milk caramel — alfajores, churros, ice cream, filling
Mutant coconut meat — halo-halo, ice cream, Filipino desserts
Filipino caramel custard mix — denser and richer than crème caramel
Coconut milk dessert base — ginataang bilo-bilo, halo-halo mix
You're reading one of recipes available free. Full library with Gastronome.
Melt butter in a small pan on stovetop. Add coconut and nuts. Cook until golden brown. In a mixing bowl, combine cream cheese and Eagle Brand milk. Beat until smooth. Fold in Cool Whip. Layer 1/4 of the cream cheese mixture. Drizzle caramel mixture. Sprinkle melted coconut mixture and repeat. (This recipe makes 2 pies.) Cover with foil and freeze. Serve from freezer.