Freezer Caramel Drizzle Pie

Opal Jackson-Cakmak


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


★★★★★ 2 votes



  • ·
    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


  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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About Freezer Caramel Drizzle Pie

Course/Dish: Pies, Other Desserts

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