Ingredients
16
16 servings
- •6 tablespoons butter
- •1 cup chopped pecans
- •1 (7 ounce) package shredded coconut
- •1 (14 ounce) can sweetened condensed milk
- •1 (8 ounce) package cream cheese, softened
- •1 (16 ounce) container frozen whipped topping, thawed
- •2 (9 inch) prepared graham cracker crusts
- •1 (12 ounce) jar caramel ice cream topping
Instructions
- Melt butter in a medium skillet over medium heat. Stir in pecans and coconut until coated, then sauté until both are lightly toasted, about 5 minutes. Remove from the heat.
- Beat condensed milk and cream cheese in a large bowl with an electric mixer until fluffy. Fold in whipped topping.
- Spoon 1/4 of the whipped topping mixture into each crust, then top each with 1/4 of the caramel topping. Repeat layers once more, using remaining whipped topping mixture and caramel topping. Sprinkle coconut and pecan mixture over top. Freeze for 8 hours to overnight.
Nutritional Facts
Per 16 servings
- Calories: 547
- Carbohydrate: 58g
- Fat: 34g
- Fiber: 2g
- Protein: 6g
- Sugar: 36g
Related Recipes
Toasted Coconut, Pecan, and Caramel Pie
Caramel Pie
Caramel Pecan Pie Cheesecake
Caramel Pecan Pie
Millionaire Pie
Caramel Pecan Cheesecake
Caramel Frosting V
Peanut Butter Pie
Peanut Butter Pie XIV
Graham Cracker Cream Pie
Caramel Pecan Apple Pie
