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