Praline-N-Cream Pies - cooking recipe
Ingredients
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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
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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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