Frozen Coconut Caramel Pie

1. 1

   Melt butter; add coconut and pecans.

2. 2

   Cook until golden brown. Set aside until completely cool.

3. 3

   Beat cream cheese and condensed milk until creamy.

4. 4

   Fold in whipped topping.

5. 5

   Set aside one cup coconut mixture and combine remaining mixture with cream cheese/whipped topping.

6. 6

   Spread 1/4 of cream cheese mixture in each pie shell and drizzle caramel.

7. 7

   Repeat.

8. 8

   Top with remaining coconut mixture.

9. 9

   Keep frozen and set at room temperature 5 to 10 minutes before serving.

10. 10

    Vanilla or chocolate crumb crust may be used instead of graham cracker.

* Per serving · 4 servings · Values may vary.

No additional tips available.