COCONUT AND PECAN CREAM CHEESE PIE

COCONUT AND PECAN CREAM CHEESE PIE
Big Jim – forbamarebs@aol.com

1/2 stick of butter (not margarine)
½ large package of coconut

1 cup of pecans

Melt butter and add coconut and pecans. Toast lightly. Stir constantly.
Set aside and let cool.

1 ½ large packages of 8 oz. cream cheese
½ can Eagle Brand milk

Mix Eagle Brand milk and cream cheese thoroughly until
creamy.
Pour into large graham cracker pie crust.
Layer the toasted ingredients on the cream cheese mixture in the crust. Top with cool whip. One large container is enough for two pies.

Refrigerate until serving.