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

1. Mix cream cheese (at room temp.) with sweetened condensed milk
2. Fold in Cool Whip
3. Spoon mixture into the crust
4. Dribble caramel sauce across the top of the pie
5. Mix pecans and coconut with a little butter on the top of the stove to toast together.
6. Sprinkle on top of the pie
7. 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!

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