Frozen Coconut Caramel Pie

Holiday.Cook's picture

Sep. 16, 2011


Butter/Margarine 2 Tablespoon
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.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1268Calories from Fat 426

 % Daily Value*

Total Fat 62 g95.4%

Saturated Fat 39 g195%

Trans Fat 0 g


Sodium 555 mg23.13%

Total Carbohydrates 169 g56.3%

Dietary Fiber 3 g12%

Sugars 105 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet