2 unbaked deep-dish 9 inch pie shells
1 8 oz. package cream cheese, softened
1 14 ounce can sweetened condensed milk
1 16 ounce container cool whip
chopped pecans
Hersheys caramel ice cream topping
maraschino cherries
Bake pie shells according to directions. In a bowl, beat together cream cheese and condensed milk with a handheld electric mixer until smooth; fold in cool whip with a spatula. Cool pie shells (I place them in the freezer for a few minutes) Pour cream cheese mixture into cooled pie shells. Drizzle caramel topping over the top. Sprinkle with nuts. Add maraschino cherry halves on top. Freeze for 8 hours or overnight. Delicious!!!
