Praline-N-Cream Pies - cooking recipe

Ingredients
    7 oz. coconut
    1/4 c. butter
    1 c. pecans
    8 oz. cream cheese
    1 can condensed milk
    16 oz. Cool Whip
    2 (9-inch) baked pie shells
    swirl butterscotch topping
Preparation
    Brown coconut, butter and pecans; divide into pie shells, saving small amount to garnish top of pies.
    Mix cream cheese and can milk well; fold in Cool Whip.
    Put in pie shells; top pie with sprinkling of coconut mixture and swirl butterscotch topping.

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