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.