Freezer Caramel Drizzle Pie

Submitted by Laura Dotson

Freezer Caramel Drizzle Pie


  • 2 9 inch prepared graham cracker pie crusts
  • 6 Tbsp. butter
  • 1 7 oz. pkg. shredded coconut
  • 1 cup pecans chopped
  • 1 14 oz. can sweetened condensed milk
  • 1 8 oz. pkg. cream cheese softened
  • 1 16 oz. container frozen whipped topping thawed
  • 1 12 oz. jar caramel ice cream topping


  • Melt butter in medium skillet over medium heat. Add coconut and pecans, stirring to coat. Saute until lightly toasted. Set aside. 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.