Freezer Caramel Drizzle Pie |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night. 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 |
Directions:
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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