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This recipe makes two delicious freezer pies topped with coconut, pecans, and a caramel drizzle. What a refreshing treat on a hot summer day!
Ingredients
- 6 tablespoons butter
- 1 cup chopped pecans
- 1 (7 ounce) package shredded coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) container frozen whipped topping, thawed
- 2 (9 inch) prepared graham cracker crusts
- 1 (12 ounce) jar caramel ice cream topping
Directions
Step 1
Melt butter in a medium skillet over medium heat. Stir in pecans and coconut until coated, then saut? until both are lightly toasted, about 5 minutes. Remove from the heat.
Step 2
Beat condensed milk and cream cheese in a large bowl with an electric mixer until fluffy. Fold in whipped topping.
Step 3
Spoon 1/4 of the whipped topping mixture into each crust, then top each with 1/4 of the caramel topping. Repeat layers once more, using remaining whipped topping mixture and caramel topping. Sprinkle coconut and pecan mixture over top. Freeze for 8 hours to overnight.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 547 | |
| % Daily Value * | |
| Total Fat34g | 44% |
| Saturated Fat19g | 95% |
| Cholesterol35mg | 12% |
| Sodium366mg | 16% |
| Total Carbohydrate58g | 21% |
| Dietary Fiber2g | 6% |
| Total Sugars36g | |
| Protein6g | |
| Vitamin C1mg | 5% |
| Calcium107mg | 8% |
| Iron1mg | 7% |
| Potassium225mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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