Pie Maven.com

Frozen Caramel Drizzle Pie

1 graham cracker crust

3 tbsp butter

4 ounces shredded coconut

1/2 cup chopped pecans

1 ounces sweetened condensed milk

4 ounces cream cheese, softened

1 cup whipped cream

6 ounces caramel ice cream topping

 

Place butter in a medium skillet and melt over medium heat.

Add coconut and pecans, stirring to coat. Sauté until coconut and pecans are lightly toasted, about 5 minutes.

Set aside.

 

Whip together condensed milk and cream cheese until fluffy.

Fold in whipped topping.

Spoon 1/4 of cream cheese mixture into the graham cracker crust.

Drizzle with 1/4 of caramel topping.

Repeat layers with remaining cream cheese mixture and caramel.

Top pie with coconut and pecan mixture.

Freeze overnight.