Frozen Triple Coconut-Caramel Pies


Submitted By: Jim Buck

Ingredients

  • Crust:
  • 4 cups crushed coconut macaroon cookies
  • 1/2 cup melted butter
  • Filling:
  • 1/4 cup butter
  • 8 ounces chopped pecans
  • 2 (8-ounce) packages cream cheese, room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 16 ounces frozen whipped cream, thawed
  • 1 (3.5-ounce) bag coconut
  • 12 ounces caramel topping

    • Instructions


    To make the crust, combine cookie crumbs and butter; press into two 9-inch pie pans. Bake at 350ยบ for 7-8 minutes. Cool.
    For filling, melt butter in a saucepan and add pecans; cook on medium heat until brown, stirring often. Set aside.
    Blend cream cheese and milk until smooth. Fold in whipped cream. Layer 1/4
    mixture in bottom of each pie pan. Sprinkle with 1/4 coconut and 1/4 coconut pecan mixture on each. Drizzle with caramel. Repeat layers. Cover and freeze.
    To serve, allow pie to stand at room temperature 10-15 minutes.