Coconut caramel Drizzle Pie


Coconut caramel Drizzle Pie

  • 2 (9 inch) prepared graham cracker crusts
  • 6 tablespoons butter
  • 1 (7 ounce) package shredded coconut
  • 1 cup chopped pecans
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container frozen whipped topping, thawed
  • 1 (12 ounce) jar caramel ice cream topping


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.

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.

original recipe: