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!
Ingredients:
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
Directions:
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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