Freezer Caramel Drizzle Pie

Freezer Caramel Drizzle Pie

257

"This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night."
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Ingredients

12 h 30 m servings 547 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

257
  1. 315 Ratings

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Most helpful positive review

Awesome! Awesome! Awesome!!! Instead of using the 2 crusts I used a 13x9 and made my own graham cracker crust with 2 cups graham cracker crumbs and 1/4 cup melted butter. I pressed it on the bot...

Most helpful critical review

This was okay. Honestly, I thought it was just too sweet; however, it was very easy to make!

Awesome! Awesome! Awesome!!! Instead of using the 2 crusts I used a 13x9 and made my own graham cracker crust with 2 cups graham cracker crumbs and 1/4 cup melted butter. I pressed it on the bot...

I put this in a 12" springform pan (sprayed with Pam) with a graham cracker crust made with 1 1/2 c. graham crackers, 1/3 c. sugar and 6 T. butter(melted). Make 10 min. @ 350 degrees and cool co...

I did modify this recipe quite a bit, but kept the principle of the dessert the same. After seeing the reviews and wonderful pictures, I decided to make this today. When I saw that it had coco...

I have been making this pie for almost 20 years now and it is always a huge hit. However, I do have some tips for people who have had problems with it. I use a frozen regular pie shell (comes ...

Moo. I used a chocolate cookie crust and put chocolate chips and a little chocolate drizzle on the plate in addition to the caramel and pecans. One guest asked if it was rude to lick the plate. ...

This pie is great. I did use a lighter version of cream cheese, which I think is awesome, since it made the pie a little softer and could be eaten right from the freezer with no thawing. Next ti...

This is a delicious pie that is so quick and easy to make. I got the recipe from a friend a few years ago and was going to put it on this sight but saw that it was already here. Every time I s...

I have made this for years & everyone RAVES about it. Always a huge hit. The family is disappointed if I don't make it for Thanksgiving. Where I found it, it was actually called "Oh gawd Pie", )...

Good. Like a cheesecake without all the work. My family was a bit unsure if they would like this but they really did. We needed to keep it in the fridge for about a half hour to soften enough to...