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| Freezer Caramel Drizzle Pie |
"This is a delicious pie that humans simply love on a hot summer day. Great for Sunday dessert if prepared Saturday night time."
Ingredients :
- 2 (9 inch) organized graham cracker crusts
- 6 tablespoons butter
- 1 (7 ounce) bundle shredded coconut
- 1 cup chopped pecans
- 1 (14 ounce) can sweetened condensed milk
- 1 (eight ounce) package cream cheese, softened
- 1 (16 ounce) field frozen whipped topping, thawed
- 1 (12 ounce) jar caramel ice cream topping
Instructions :
| Prep : 15M | Cook : 16M | Ready in : 12H30M |
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- Place butter in a medium skillet and soften over medium warmness. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are gently toasted, approximately five mins. Set aside.
- In a huge blending bowl, whip together condensed milk and cream cheese till fluffy. Fold in whipped topping. Spoon 1/four of cream cheese aggregate into every graham cracker crust. Drizzle every with 1/four of caramel topping. Repeat layers with closing cream cheese aggregate and caramel. Top each pie with coconut and pecan mixture. Freeze in a single day.
Notes :
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