Freezer Caramel Drizzle Pie
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
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6 tablespoons butter
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1 cup chopped pecans
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1 (7 ounce) package shredded coconut
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1 (14 ounce) can sweetened condensed milk
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1 (8 ounce) package cream cheese, softened
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1 (16 ounce) container frozen whipped topping, thawed
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2 (9 inch) prepared graham cracker crusts
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1 (12 ounce) jar caramel ice cream topping
Description
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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.
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Beat condensed milk and cream cheese in a large bowl with an electric mixer until fluffy. Fold in whipped topping.
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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.
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