Freezer Caramel Drizzle Pie recipe
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Ingredients
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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
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546.7 calories
carbohydrate: 58 g
cholesterol: 35.4 mg
fat: 34.3 g
fiber: 1.8 g
protein: 5.8 g
saturatedFat: 19 g
servingSize: -
sodium: 366 mg
sugar: 35.5 g
transFat: : -
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.