COCONUT CARAMEL ICE-CREAM DELIGHT

Coconut Caramel Ice-Cream Delight image

Ok, it's confession time. The real title to this recipe is Caramel-Coconut Pie and it is already posted on this site. However, I will include the original crust with my recipe. (I dont think I have spotted the original crust lurking around here yet.) Oh, for your information, the reason I changed the name is because we all...

Provided by Kay Skipper

Time 25m

Number Of Ingredients 8

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Ingredients

2 9" pie shells, baked and cooled. see note @ bottom for original crust recipe
16 ounces of cool whip
8 ounces of cream cheese, room temperature
1 can(s) sweetened condensed milk
7 ounces of flake coconut
1/2 c pecans, chopped
1/4 c butter
1 bottle squirt caramel ice cream topping (approx 14 oz in size)

Steps:

1. Mix cream cheese and condensed milk with mixer, then add cool whip and blend well. Set this mixture in Refrig to chill.
2. Toast coconut and pecans in 1/4th butter in teflon skillet. (This will take 5 to 10 minutes max and your coconut should look about the same color as a drop of caramel on a paper plate. This is how you know it is toasted to the proper hue. (Dont worry if some of the coconut is still white in color.)
3. Remove coconut/pecans from heat and allow to cool for 30 minutes to an hour.
4. After coconut/pecans have cooled off, spread 1/4th of cream cheese mixture in the bottom of your pie shells and then sprinkle 1/4th of coconut/pecans on top of your cream cheese mixture; then drizzle approximately 1/4th of your caramel topping on top of the coconut/pecans.
5. Repeat step 4
6. Place your Coconut Caramel Ice Cream Delight Pies in freezer until 5 minutes before serving.
7. *NOTE* You may buy pre-made pie shells for this heavenly dessert. Graham Cracker or any of the others work great. THE ORIGINAL CRUST FOR THIS DESSERT IS AS FOLLOWS--- To make a crust for a 13 X 9 pan: 1 Cup flour 1 stick butter 1/2 cup chopped pecans Liberally spray 13 X 9 with Bakers Joy then mix and press all the ingredients into the bottom of your pan and bake at 350 until light brown. (approximately 20 minutes) I prefer this method because the original crust recipe tastes better. My sweet tooth says so! These Pies are wonderful to eat one and save the other in your freezer for unexpected guests! Enjoy this classic proven and easy pie! (My prep time is a snap thanks to my little Black n Decker chopper.)