Coconut Caramel Pecan Pie

• Vegetarian

• Condiments

  • 1/4 cup Caramel ice cream sundae sauce

• Baking & Spices

  • 8 oz Topping, whipped non dairy

• Nuts & Seeds

  • 1 small pkg Coconut
  • 1/2 cup Pecans

• Bread & Baked Goods

  • 2 Graham cracker pie shells (9"

• Dairy

  • 4 tbsp Butter
  • 1 14 oz can Condensed milk, sweetened
  • 1 8 oz pkg Cream cheese

Found on foodjazzrecipes.com

Description

Directions

• Melt butter in a heavy skillet with a small amount of vegetable oil.
• Add the flaked coconut and the pecans.
• Lightly toast on low heat while stirring often to prevent burning.
• Set aside to cool.
• To a large mixing bowl add the cream cheese.
• Beat until fluffy and then add the sweetened condensed milk and mix on low until well combined.
• Add in the whipped topping and mix until smooth.
• Prepare the graham cracker pie shells by spreading 1 tblsp of caramel to the bottom of each.
• Spoon in 1/4 of the cream layer and top with 1/4 of the toasted nuts and coconut.
• Drizzle caramel topping over the cream and coconut, nut layer.
• Repeat the process until both pies are prepared with 2 layers.
• Freeze for 8 hours or overnight.