Freezer Caramel Drizzle Pie

This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.

Original recipe makes 2 – 9 inch pies

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.

Nutrition

Calories: 547 kcal
Carbohydrates: 58 g
Cholesterol: 35 mg
Fat: 34.3 g
Fiber: 1.8 g
Protein: 5.8 g
Sodium: 366 mg

Related Recipes:

Toasted Coconut, Pecan, and Caramel Pie Caramel Apple Cheesecake Apple Cheesecake Bars with Sea Salt Caramel Sauce Swirled Pumpkin and Cream Cheese Cheesecake Caramel Pecan Cheesecake PHILLY Caramel Cheesecake Bars Caramel Crumble Bars Dark Chocolate-Caramel Cream Puffs Autumn Spiced Caramel Corn with Candy Drizzle Sugar Cookies with Caramel Pockets and Chocolate Drizzle