Andrea’s Yum Yum Pie

Gaynell Baker

Dr. LaBarbera’s Office

Ingredients: 2 baked pie shells or graham cracker crusts

1 bottle caramel syrup

½ cup chopped pecans

7 oz. coconut

¼ cup butter

8 oz. cream cheese

1 can Eagle Brand milk

16 oz. Cool Whip

Mix pecans, coconut, and butter in a pan to toast in oven. Toast in oven until coconut is browned. Keep a close watch and keep stirred to make sure it doesn’t burn.

Mix cream cheese, Eagle Brand milk, and Cool Whip together.

For each pie, layer cream cheese mixture, then toasted mixture, and then a layer of caramel sauce. Repeat again. Cover and freeze. Serve straight out of the freezer. Keep frozen. Delicious.

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