National Peanut Festival Recipe Contest First Place - Pies
½ cup butter
8 oz. cream cheese
8 oz. coconut
1 cup peanuts
1 – 14 oz. can condensed milk
1 – 16 oz. cool whip
1 – 12 oz. carmel ice cream topping
2 – 9” pie shells
Bake pie shells and cool.
Melt butter – use ¼ cup for coconut and ¼ cup for peanuts – toast until golden brown. Cool.
Combine cream cheese and milk, beat until smooth. Fold in cool whip.
Layer ¼ cream cheese mixture in each pie shell. Sprinkle with ¼ peanuts and coconut. Drizzle with carmel topping (microwave carmel in jar without lid for 30-45 seconds before drizzling.
Complete top layer.
Place in freezer until 15-20 minutes before serving.