Easy to Make and Delicious!

Ingredients

• 1 (9 inch) pastry shell, baked and cooled
• 1 cup pecans, coarsely chopped
• 1/2 cup coconut
• 1/4 cup butter, melted
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 1/2 cups frozen whipped topping, thawed
• 1/2 cup caramel sundae topping

Directions

1. Preheat oven to 350 degrees.
2. Place butter, pecans, and coconut in a large shallow baking pan and stir to coat.
3. Bake for 5-10 minutes or until golden brown. Watch carefully. It can turn brown quickly if you aren't watching. Cool mixture.
4. Meanwhile combine cream cheese and powdered sugar in a small bowl and beat until light and fluffy with a mixer. Make sure your cream cheese is softened or you will get lumps.
5. Fold in whipped cream.
6. Pour into baked pie crust and spread evenly.
7. Top with coconut mixture and chill in the refrigerator for at least 2 hours before serving.
8. Option: You can use a pre-made graham cracker crust instead to save even more time.

Recipe From Tablespoon.com