Ingredients:

• 2 cups rough-chopped pecans

• 2 cups flaked coconut (optional)

• 1 stick butter

• 8 oz cream cheese, softened

• 14 oz can condensed milk

• 16 oz Cool Whip

• 1 jar caramel ice cream topping

• 2 store-bought graham cracker crusts

Preparation:

• In a skillet, lightly toast pecans and coconut in butter until golden. Set aside to cool.

• Using an electric mixer, blend cream cheese, condensed milk, and Cool Whip until smooth.

• Divide this creamy mixture evenly between the two graham cracker crusts.

• Sprinkle the toasted pecan and coconut mixture evenly over the tops of both pies.

• Drizzle the entire jar of caramel topping over the pies.

• Refrigerate or freeze for at least 3-4 hours. For cleaner slices, freeze before serving.

– These pies are best served frozen for a firm, sliceable dessert.

– Add a dollop of extra Cool Whip on top for a fancy touch!

– The coconut is optional but adds a nice tropical twist.

Keywords: Caramel Pecan Delight Pie