Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 5239
Janet K. McManus
Recipe Title
Praline Pie
Recipe Theme
Franklin EC
1 7-ounce can coconut
1 stick margarine
1 cup chopped pecans
1 8-ounce cream cheese
1 16-ounce Cool Whip
1 can sweetened condensed milk
3 graham cracker crusts
Caramel ice cream topping
Melt margarine in saucepan. Add coconut and nuts. Toast or cook until coconut browns. Cool. In a separate bowl, blend the cream cheese, Cool Whip and sweetened condensed milk. Place a layer of the cream mixture on bottoms of graham cracker crusts. Top with coconut-nut mixture. Drizzle with caramel ice cream topping. Repeat another layer and another coconut layer. Drizzle again. Freeze six to eight hours or overnight. Thaw five to eight minutes prior to serving.