Angel Pie

Angel Pie



8-oz. cream cheese, softened

1 can condensed milk

Whip together til smooth; fold in 16-oz. cool whip.

7- oz. flaked coconut, toasted

½ C pecans

Brown coconut in 2 T margarine in a skillet stirring until toasted being careful not to burn.

(I brown in oven until toasted. Watch carefully! Stir once or twice, it doesn’t take long.

2- graham cracker crust

Layer cream cheese mixture in the crusts. Sprinkle with coconut mixture. Make 2 layers in each crust. Drizzle with caramel ice cream topping over both pies.

Refrigerate.



Makes 2 pies. Each pie serves 8.