Easy Caramel Sweet Potato Pie
|Margarine||1⁄4 Cup (4 tbs)|
|Canned coconut||7 Ounce (1 can)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Cooked pureed sweet potatoes||1 1⁄2 Cup (24 tbs)|
|Cream cheese||8 Ounce, softened (1 package)|
|Canned sweetened condensed milk||14 Ounce (1 can)|
|Whipped topping||16 Ounce, thawed (2 packages, 8-ounce each)|
|Graham cracker crusts||3|
|Caramel ice cream topping||12 Ounce (1 jar)|
Melt the margarine in a skillet. Add the coconut and pecans, and cook until golden brown, stirring frequently. Remove from the heat.
Beat the puréed sweet potatoes, cream cheese, and condensed milk in the bowl of an electric mixer until smooth. Fold in the thawed whipped topping. Spread one-fourth of the cream cheese mixture in each pie shell.
Drizzle one-fourth of the caramel topping on top of the cream cheese mixture.
Sprinkle one-fourth of each coconut and pecan mixture on top of the caramel topping.
Repeat the layers three times. Cover and freeze until firm.
Let stand at room temperature for 5 minutes before serving.