Freezer Caramel Drizzle Pie recipe

2 servings

2 (9 inch) prepared graham cracker crusts

6 tablespoons butter

1 (7 ounce) package shredded coconut

1 cup chopped pecans

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container frozen whipped topping, thawed

1 (12 ounce) jar caramel ice cream topping

Place butter in a medium skillet and melt over medium heat.

Add coconut and pecans, stirring to coat.

Saute until coconut and pecans are lightly toasted, about 5 minutes.

Set aside.

In a large mixing bowl, whip together condensed milk and cream cheese until fluffy.

Fold in whipped topping.

Spoon 1/4 of cream cheese mixture into each graham cracker crust.

Drizzle each with 1/4 of caramel topping.

Repeat layers with remaining cream cheese mixture and caramel.

Top each pie with coconut and pecan mixture.

Freeze overnight.