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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 547 Calories

Ingredients

• 1 cup chopped pecans
• 1 (12 ounce) jar caramel ice cream topping
• 6 tablespoons butter
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) package cream cheese, softened
• 2 (9 inch) prepared graham cracker crusts
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (7 ounce) package shredded coconut

Recipe Instructions

Step 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.

Step 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.