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Freezer Caramel Drizzle Pie
Freezer Caramel Drizzle Pie
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
510 minutes
Decadent caramel and nut freezer pie, perfect for hot summer days. Make ahead for a delightful Sunday dessert.
Ingredients:
  • 6 tablespoons butter
  • 1 cup chopped pecans
  • 1 (7 ounce) package shredded coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 2 (9 inch) prepared graham cracker crusts
  • 1 (12 ounce) jar caramel ice cream topping
Instructions:
  • In a medium skillet over medium heat, melt butter. Add pecans and coconut, stirring until coated. Sauté until lightly toasted, about 5 minutes. Remove from heat.
  • Using an electric mixer, whip condensed milk and cream cheese until fluffy in a large bowl. Gently fold in whipped topping.
  • Divide the whipped topping mixture evenly between the crusts, followed by a layer of caramel topping. Repeat the layers using the remaining whipped topping mixture and caramel topping. Sprinkle the coconut and pecan mixture over the top. Freeze for at least 8 hours or overnight.

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