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Frozen Coconut Caramel Pie

By: Lois Triplet

"I received this recipe from a dear friend, who was a great cook and often tried new recipes. This pretty pie is just right for those with a sweet tooth. --Lois Triplet, Springhill, Louisiana"

Rate/Review | Read Reviews (18)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

2 tablespoons butter or margarine
1 cup flaked coconut
1/4 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
1 (12 ounce) jar caramel ice cream topping

Directions

In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside.
In a mixing bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture. Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.