 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
A frozen desert that yields two pies. It's such a rich dessert it is suggested you serve 10 pieces out of each pie. You be the judge on that! Ingredients:
2/3 cup butter, melted |
1/2 cup sugar |
2 1/2 cups finely crushed graham crackers |
2 tablespoons butter or margarine |
1 7-oz pkg. flaked coconut |
1/2 cup chopped pecans |
1 8-oz pkg cream cheese, softened |
1 1/2 cups mashed, cooked sweet potatoes (about 1 pound) |
1 14-oz can sweetened condensed milk |
1 8-oz cartons frozen whipped dessert topping thawed |
1 12-oz jar caramel ice cream topping |
Directions:
1. For crust, combine the melted butter and sugar. Add crushed crackers; toss to mix well. Divide the mixture evenly between two 9-inch pie plates. Press onto bottoms and up the sides to form firm, even crusts. Refrigerate abut 1 hour or until firm.
2. Meanwhile, in a large skillet, melt the 2 tablespoons butter. Add
3. coconut and pecans. Cook and stir over medium heat or until golden
4. brown. Set aside.
5. In a large bowl, combine the cream cheese, sweet potatoes and
6. condensed milk; beat until smooth. Fold in dessert topping. Spread
7. one-fourth of the mixture into each of the crumb crusts. Drizzle each
8. with one fourth of the ice cream topping and sprinkle with one fourth
9. of the coconut mixture. Repeat layers.
10. Cover; freeze abut 4 hours or until firm. Let stand a room temperature 15 minutes before serving.
|
|