Coconut caramel drizzle pie

1. 1

   Place butter in skillet and melt over medium heat add coconut and pecans stirring to coat.

2. 2

   Saute until coconut and pecans are lightly toasted about 5 minutes set aside.

3. 3

   In mixer, whip together condensed milk and cream cheese until fluffy fold in the whipped topping spoon a fourth of cream cheese into each graham cracker crust drizzle each with a fourth of the caramel topping.

4. 4

   Top each with coconut and pecan mixture

5. 5

   Repeat layers until all ingredients are gone ending with the coconut mixture on top.

6. 6

   Freeze overnite.

7. 7

   Keep in freezer

* Per serving · 4 servings · Values may vary.

No additional tips available.