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Add a photoServings: 12
Ingredients
- 3 baked pie shells, cooled
- 1 stick butter
- 2 c. coconut
- 1 c. sliced almonds
- 14 1/2 ounce. can condensed lowfat milk, not evaporated
- 8 ounce. cream cheese, softened
- 16 ounce. frzn whipped topping, thawed
- Caramel or possibly butterscotch ice cream topping
Directions
- 1. Mix together butter, almonds, and coconut in a shallow baking pan. Toast in a 350 degree oven till golden, stirring while browning. Watch carefully to keep from burning. Cold.
- 2. Combine and blend together condensed lowfat milk and cream cheese. Mix in whipped topping.
- 3. Divide proportionately half of the cream cheese mix among the 3 pie shells. Sprinkle with coconut mix. Drizzle with ice cream topping. Repeat layers. Keep refrigerated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 12 servings | |
| Calories 665 | |
| Calories from Fat 368 | 55% |
| Total Fat 41.56g | 52% |
| Saturated Fat 22.97g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 438mg | 18% |
| Potassium 328mg | 9% |
| Total Carbs 66.43g | 18% |
| Dietary Fiber 2.0g | 7% |
| Sugars 35.75g | 24% |
| Protein 8.61g | 14% |
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