FREEZER CARAMEL DRIZZLE PIE
Good!! You can change out the crust and use chocolate or even Oreo crust. Good either way
Provided by Opal Jackson-Cakmak
Categories Other Desserts
Number Of Ingredients 9
Steps:
- 1. Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside. 2. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
FREEZER CARAMEL DRIZZLE PIE
This recipe was featured in an email that I received this morning from the www.allrecipes.com website. It was posted by Karen Neilson. Here is what it says on the website: "This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night." NOTE: Cooking time listed is the approximate freezing time.
Provided by senseicheryl
Categories Pie
Time 8h10m
Yield 2 9 inch pies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
- In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Nutrition Facts : Calories 572, Fat 35.5, SaturatedFat 19.4, Cholesterol 35.7, Sodium 393, Carbohydrate 61.6, Fiber 1.9, Sugar 37.2, Protein 6
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