Praline Pie

A special thanks to my mom (Trish Matthews) for sharing this recipe. It makes for an uber delicious dessert. Trust me, you can't have just one piece :)

Filling

2 graham cracker crusts

8 oz. cream cheese (softened)

8 oz. Cool-Whip

1 can sweetened condensed milk

¼ c. lemon juice

Topping

1 bag coconut

1 pkg. sliced almonds

¼ c. butter

1 bottle caramel topping

In a large bowl blend on med. speed cream cheese and milk. Mix well. Add lemon and Cool-Whip. Mix. Pour into crusts.

Melt butter in med. sauce pan. Add coconut and almonds. Stir constantly until coconut browns. Spread over pie. Drizzle caramel on top. Freeze until ready to serve.