2011 NATIONAL PEANUT FESTIVAL RECIPE CONTEST
ADULT GRAND PRIZE WINNER
Mollie Enfinger, Dothan

2 deep-dish pie crusts
¾ stick of butter
1 (7-ounce) bag of coconut
1 cup chopped toasted, salted peanuts
1 (8-ounce) package cream cheese
¼ cup creamy peanut butter
1 can sweetened condensed milk
1 (16-ounce) container whipped topping
1 (12-ounce) jar caramel ice cream topping

Prepare and bake pie crusts according to directions for 2 one-crust pies and allow to cool. In a skillet melt butter; add coconut and peanuts. Brown and set aside. Combine cream cheese, peanut butter and milk using a mixer. Fold in whipped topping. Layer ¼ of cream cheese mixture then drizzle with caramel. Layer ¼ of coconut mixture and repeat the layers for one pie. Repeat layers for the second pie shell. Freeze overnight. Remove two hours before serving. Makes two pies.