Best Freezer Caramel Drizzle Pie Recipes

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FREEZER CARAMEL DRIZZLE PIE



Freezer Caramel Drizzle Pie image

Good!! You can change out the crust and use chocolate or even Oreo crust. Good either way

Provided by Opal Jackson-Cakmak

Categories     Other Desserts

Number Of Ingredients 9

2 9 inch prepared graham cracker crust
2 tablespoon butter
1 (7ounce) pack shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8ounce) package cream cheese
1 (16ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
substitute the graham cracker crust for chocolate or orea if you prefer

Steps:

  • 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.

FREEZER CARAMEL DRIZZLE PIE



Freezer Caramel Drizzle Pie image

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

Provided by Karen Neilson

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 12h30m

Yield 16

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 546.7 calories, Carbohydrate 58 g, Cholesterol 35.4 mg, Fat 34.3 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 19 g, Sodium 366 mg, Sugar 35.5 g

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