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Pecan Cream Cheese Pie

April 10, 2013

•1 cup chopped pecans
•1/2 cup flaked coconut
•1/4 cup butter, melted
•4 ounces Philadelphia® Cream Cheese, softened
•1/4 cup confectioners’ sugar
•1-3/4 cups whipped topping
•1 pastry shell (9 inches), baked and cooled
•1/2 cup caramel ice cream topping

•In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring occasionally. Cool.
• In a 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 for 2 hours. Yield: 6-8 servings.


pecan cream cheese pie

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