Freezer Caramel Drizzle Pie
·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
- 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.