Makes 3 regular-sized pies
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Ingredients
- 1 bottle caramel ice cream topping
- 3 graham cracker pie crusts
- 12oz bag pecans, roughly chopped
- 7oz bag coconut
- 16oz cool whip
- 8oz block cream cheese
- 1 stick butter
Instructions
- Toast coconut & pecans with 1 stick butter in the oven (325 F) or on the stove until lightly toasted.
- Mix on high - milk, cream cheese, cool whip. Divide mixture evenly into 3 pie crusts
- Divide coconut + pecan mixture and spread evenly on top of each pie
- Drizzle with caramel sauce
- Freeze for 2-3 hours; remove 15min before serving
