Frozen Coconut Caramel Pie
|Flaked coconut||1 Cup (16 tbs)|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Frozen whipped topping||16 Ounce, thawed (1 Carton)|
|9 inch graham cracker crust||2|
|Caramel ice cream topping||12 Ounce (1 Jar)|
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.
Calories 1268 Calories from Fat 426
% Daily Value*
Total Fat 62 g95.9%
Saturated Fat 39.4 g196.9%
Trans Fat 0 g
Cholesterol 75.4 mg25.1%
Sodium 555.6 mg23.2%
Total Carbohydrates 169 g56.4%
Dietary Fiber 3.3 g13.1%
Sugars 105.8 g
Protein 14 g27.9%
Vitamin A 16.7% Vitamin C 3.6%
Calcium 26.3% Iron 16.1%
*Based on a 2000 Calorie diet