Sweet Potato Caramel Pie

• cup butter, melted↗2⁄3 cup
• cup granulated sugar↗1⁄2 cup
• cups graham cracker crumbs↗2 1⁄2 cups
• tablespoons butter↗2 tablespoons
• ounces sweetened condensed milk↗14 ounces
• ounces Cool Whip, thawed16 ounces
• ounces caramel ice cream topping12 ounces
• ounces flaked coconut↗7 ounces
• cup chopped pecans1⁄2 cup
• ounces cream cheese, softened↗8 ounces
• cups mashed sweet potatoes1 1⁄2 cups

Step-by-step instructions

1. 1

   CURST:.

2. 2

   Combine melted butter and sugar, add crumbs and divide mixture into 2 9" pie plates.Refrigerate till firm.

3. 3

   In large skillet, melt butter, add coconut and pecans.heat 5-7 minutes till golden brown.set aside.

4. 4

   In large bowl, combine cream cheese, sweet potatoes, sweetened condensed milk, and beat till smooth.

5. 5

   Fold in cool whip, thawed and spread 1/4 of the mixture into each pie pan.

6. 6

   Drizzle with 1/4th of the caramel topping.

7. 7

   repeat layers, cover and freeze 4 hours or until firm.

8. 8

   Let stand at room temperature for 15 minutes before serving.