Ingredients
- 1 (8 ounce) package cream cheese
- softened
- 1 (14 ounce) can sweetened condensed milk (Eagle brand)
- 1 (12 ounce) container Cool Whip
- 1 graham cracker crust
- 8 ounces angel flake coconut
- 12 cup chopped pecans
Instructions
- Blend cream cheese and condensed milk until well blended.
- Fold in Cool Whip and pour into graham cracker crust.
- Toast coconut and pecans at 350F between 8 and 10 minutes.
- Cool thoroughly and place on top of pie.
- Chill pie for 4 hours or more until set.
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