Ingredients
- Servings: 8
- 9 inches graham cracker crust
- 8 ounces softened cream cheese
- 1 (16 ounce) container coconut pecan frosting
- 8 ounces cool whip
Recipe
- 1 beat cream cheese until smooth.
- 2 add frosting and beat well.
- 3 fold in cool whip.
- 4 pour into pie shell and refrigerate.
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