This is a recipe from Susan, one of the hostesses of the bridesmaid luncheon. I am planning on making it this weekend and I hope to try to master a lighter version, but I am not confident it will taste as good as Susan’s.
Sweet Cream Pie Recipe
- 1 large graham cracker crust
- 3 oz. cream cheese
- 1/2 can of sweetened condensed milk
- 8 oz. cool whip
- Butterscotch topping or caramel topping
- 1/2 c. pecan halves
- handful of coconut
- Mix cream cheese (at room temp.) with sweetened condensed milk
- Fold in Cool Whip
- Spoon mixture into the crust
- Dribble caramel sauce across the top of the pie
- Mix pecans and coconut with a little butter on the top of the stove to toast together.
- Sprinkle on top of the pie
- Freeze or refrigerate
*If you double the recipe you will have enough for two 9″ or 3 8″ pies.
We had ours frozen and it was perfect because it didn’t get really frozen like ice cream cake. It just got really really cold! I can’t wait to make this!
mmmm the pie looks SO good! i can’t wait for the other recipes from the brunch!
I am a die-hard pie fan, and I always try to lighten them up as well! I would suggest, based on my experience lightening things up:
*3 oz fat free cream cheese
*Fiber one pie crust(recipe on my blog)
*Sugar-free caramel sauce
*FF Cool Whip
If I get a chance to try the change out, I will for sure let you know!