freezer caramel drizzle pie

Name: Freezer Caramel Drizzle Pie
Ingredients: - 2 9 inch prepared graham cracker crust; - 2 tablespoon butter; - 1 (7ounce) pack shredded coconut; - 1 cup chopped pecans; - 1 (14 ounce) can sweetened condensed milk; - 1 (8ounce) package cream cheese; - 1 (16ounce) container frozen whipped topping, thawed; - 1 (12 ounce) jar caramel ice cream topping; - substitute the graham cracker crust for chocolate or orea if you prefer

(2 RATINGS)

162 Pinches 3 Photos

Opal Jackson-Cakmak

Birmingham, AL

Updated on Nov 24, 2011

Good!! You can change out the crust and use chocolate or even Oreo crust. Good either way

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Ingredients

- 2 9 inch prepared graham cracker crust
- 2 tablespoon butter
- 1 (7ounce) pack shredded coconut
- 1 cup chopped pecans
- 1 (14 ounce) can sweetened condensed milk
- 1 (8ounce) package cream cheese
- 1 (16ounce) container frozen whipped topping, thawed
- 1 (12 ounce) jar caramel ice cream topping
- substitute the graham cracker crust for chocolate or orea if you prefer

How To Make freezer caramel drizzle pie

Step 1

Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside. 2. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
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