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Wednesday, June 30, 2010

Frozen Coconut Caramel Pie

My husband and I LOVE this recipe.  It takes about a half hour to prepare (and a few hours to freeze)--not bad for such a gourmet dessert!

2 tablespoons butter or margarine

1 cup flaked coconut
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 cup whipping cream
1/4 cup sugar
2 cups crushed graham crackers
3 tablespoons butter, melted
3 tablespoons sugar
1 (12 ounce) jar caramel ice cream topping


1.  Mix graham crackers, melted butter and sugar.  Place in bottom of pie pan.  Bake at 350 degrees for 10 minutes.  Set aside to cool.

2.  In a skillet, melt butter; add coconut. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside.

3.  Place whip cream and sugar in mixing bowl.  Mix until stiff peaks form.

4.  In a mixing bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crust. Drizzle with caramel topping (as much as you can get on there); sprinkle with coconut mixture. Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.

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