Freezer Caramel Drizzle Pie

This is a delicious caramel and nut freezer pie that people just love on a hot summer day. It's great for a Sunday evening dessert if you make it Saturday night.

• Preparation Time: 20 mins
• Cooking Time: 10 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

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.

Step 2

Beat condensed milk and cream cheese in a large bowl with an electric mixer until fluffy. Fold in whipped topping.

Step 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.