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Frozen Coconut Caramel Pie Recipe

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This recipe for Frozen Coconut Caramel Pie, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Antolak
Added: Wednesday, June 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 T butter or margarine
1 c flaked coconut
1/4 c chopped pecans
1 pkg (8oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 carton (16 oz) frozen whipped topping, thawed
2 graham cracker crusts (9 inches each)
1 jar (12 oz) caramel ice cream topping

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
2 Pies (6-8 servings each)
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is from Connie Haven, who I worked with at Dr Atkinson's. She brought it to one of our Christmas Celebrations and everyone liked it. I served it on Thanksgiving.

 

 

 

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