Freezer Caramel Drizzle Pie Recipes

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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



Freezer Caramel Drizzle Pie image

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.

2 9 inch prepared graham cracker crust
2 tablespoon butter
1 (7ounce) pack shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8ounce) package cream cheese
1 (16ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
substitute the graham cracker crust for chocolate or orea if you prefer

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



Freezer Caramel Drizzle Pie image

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

2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup pecans, chopped
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

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