Freezer Caramel Drizzle Pie recipe
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Ingredients
- 2 (9 inch) prepared graham cracker crusts 6 tablespoons butter 1 (7 ounce) package shredded coconut 1 cup chopped pecans 1 (14 ounce) can sweetened condensed milk 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container frozen whipped topping, thawed 1 (12 ounce) jar caramel ice cream topping
Nutrition Info
- 546.7 caloriescarbohydrate: 58 gcholesterol: 35.4 mgfat: 34.3 gfiber: 1.8 gprotein: 5.8 gsaturatedFat: 19 gservingSize: -sodium: 366 mgsugar: 35.5 gtransFat: : -unsaturatedFat: : -
Directions Freezer Caramel Drizzle Pie
Directions
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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.
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.