Frozen Coconut Caramel Pie Recipe

Frozen Coconut Caramel Pie Recipe

  • 2 tablespoons butter or margarine
  • 1 cup flaked coconut
  • 1/4 cup chopped pecans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 2 (9 inch) prepared graham cracker crusts
  • 1 (12 ounce) jar caramel ice cream topping
  1. In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside.
  2. In a mixing bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture. Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.
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