for Ronnie Burns
Pecan Cream Cheese Pie
1 9" Baked Pastry Shell
Topping:
1 cup chopped pecans
1/2 cup flaked coconut
2/4 cup butter, melted
In a bowl, combine pecans, coconut and butter. Pour onto an
ungreased jelly-roll pan. Bake at 350 degrees 5 to 10
minutes or until golden brown, stirring occasionally. Cool.
Filling:
8-oz. cream cheese, thawed
3/4 cup powdered sugar 1 3/4 cups Cool Whip, thawed
4/2 cup caramel ice cream topping
In a mixing bowl, beat the cream cheese and sugar until
smooth. Fold in whipped topping. Spoon into pastry shell.
Sprinkle with coconut mixture. Drizzle with caramel topping.
Refrigerate at least 2 hours before serving Serves: 8
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