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Coconut Caramel Pie Frozen Dessert


Southern Plate

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Rate this recipe 4.6/5 (7 Votes)


  • 1/4 cup butter
  • 1 (8 ounce) package flaked coconut
  • 1 cup chopped pecan halves
  • 8 ounces cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 16 ounces frozen whipped topping, thawed
  • 2 deep dish (9-inch) pie shells, baked
  • 1 (12 ounce) jar caramel topping


Servings 2


Step 1

1. Melt butter in a large skillet. Add coconut and pecans. Cook until brown and set aside.
2. Combine cream cheese and sweetened condensed milk in a mixing bowl. Beat with mixer until smooth.
3. Fold in whipped topping.
4. Layer 1/4 cream cheese mixture in each pie shell.
5. Drizzle 1/4 jar of caramel topping on top of cream cheese mixture in each pies.
6. Sprinkle half coconut mixture on top.
7. Repeat the layer, beginning with the cream-cheese mixture.
8. Freeze. Serve frozen.
9. yields: 2 pies


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