This recipe makes two delicious freezer pies topped with coconut, pecans, and a caramel drizzle. What a refreshing treat on a hot summer day!
Ingredients
- 6 tablespoons butter
- 1 cup chopped pecans
- 1 package shredded coconut , 7 ounce
- 1 can sweetened condensed milk , 14 ounce
- 1 package cream cheese , 8 ounce
- 1 container frozen whipped topping , 16 ounce
- 2 prepareds graham cracker crusts , 9 inch
- 1 jar caramel ice cream topping , 12 ounce
Instructions
-
1
Melt butter in a medium skillet over medium heat. Stir in pecans and coconut until coated, then sauté until both are lightly toasted, about 5 minutes. Remove from the heat.
-
2
Beat condensed milk and cream cheese in a large bowl with an electric mixer until fluffy. Fold in whipped topping.
-
3
Spoon 1/4 of the whipped topping mixture into each crust, then top each with 1/4 of the caramel topping. Repeat layers once more, using remaining whipped topping mixture and caramel topping. Sprinkle coconut and pecan mixture over top. Freeze for 8 hours to overnight.
Nutrition Facts
Per serving
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