Freezer Caramel Drizzle Pie

Freezer Caramel Drizzle Pie

252

"This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night."

Ingredients

12 h 30 m {{adjustedServings}} servings 547 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 366 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
  2. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
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Reviews

252
  1. 308 Ratings

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Awesome! Awesome! Awesome!!! Instead of using the 2 crusts I used a 13x9 and made my own graham cracker crust with 2 cups graham cracker crumbs and 1/4 cup melted butter. I pressed it on the bot...

I put this in a 12" springform pan (sprayed with Pam) with a graham cracker crust made with 1 1/2 c. graham crackers, 1/3 c. sugar and 6 T. butter(melted). Make 10 min. @ 350 degrees and cool co...

I did modify this recipe quite a bit, but kept the principle of the dessert the same. After seeing the reviews and wonderful pictures, I decided to make this today. When I saw that it had coco...