Frozen Coconut Pie

11 ingredients
6 steps

Ingredients

  • 2 (10-inch) pie crusts
  • 7 oz. coconut
  • 1 c. chopped pecans
  • 1/2 stick butter
  • 1 (8 oz.) cream cheese
  • 1 (16 oz.) Cool Whip
  • 1 can Eagle Brand milk
  • 1 jar caramel ice cream topping
  • 1 (8 oz.) cream cheese
  • 1 (16 oz.) Cool Whip
  • 1 can Eagle Brand milk

Directions

  1. 1
    Mix well with mixer until soft and creamy.
  2. 2
    Pour half of mixture into each pie crust.
  3. 3
    Sprinkle coconut mixture over Cool Whip mixture.
  4. 4
    Drizzle half caramel topping over coconut mixture. Layer; repeat each mixture again.
  5. 5
    Finish with caramel topping. Wrap well and put in freezer overnight.
  6. 6
    Keeps well for 3 months in freezer.

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