Pecan Cream Cheese Pie by Janie Meyer

Directions

Directions:

1. In a bowl combine pecans, coconut, and margarine or butter.
2. Put on cookie sheet and bake at 350° for 5 – 10 minutes until golden brown. Let cool.
3. Mix cream cheese and powdered sugar, then stir in Cool Whip.
4. Put this mixture into pie shell, top with pecan/coconut mixture, then drizzle with caramel topping.
5. Refrigerate at least 2 hours before serving.

Note: You can also freeze this pie, then thaw in refrigerator. This makes a very full pie. If you don’t like coconut, increase pecans and leave it out.