Caramel Pie

8 oz. cream cheese, softened
1 can Eagle Brand milk
9 oz. Cool Whip

Beat together cream cheese and milk. Fold in Cool Whip.

½ c. butter, melted
1 small can coconut
1 pkg. almonds sliced

Add together in pan. Toast in oven until lightly browned and drain on paper towel.
Place ½ Cool Whip mixture into prepared graham cracker crust. Dribble caramel sauce over this and put ½ mixture of almonds and coconut on top of caramel. For second layer, repeat. Freeze before serving.

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Remember Your Great Southern Chefs
by Chris Tramel


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