Ingredients
-
6 tablespoons butter
-
1 cup chopped pecans
-
1 (7 ounce) package shredded coconut
-
1 (14 ounce) can sweetened condensed milk
-
1 (8 ounce) package cream cheese, softened
-
1 (16 ounce) container frozen whipped topping, thawed
-
2 (9 inch) prepared graham cracker crusts
-
1 (12 ounce) jar caramel ice cream topping
Directions
-
Melt butter in a medium skillet over medium heat. Stir in pecans and coconut until coated, then sauté until both are lightly toasted, about 5 minutes. Remove from the heat.
-
Beat condensed milk and cream cheese in a large bowl with an electric mixer until fluffy. Fold in whipped topping.
-
Spoon 1/4 of the whipped topping mixture into each crust, then top each with 1/4 of the caramel topping. Repeat layers once more, using remaining whipped topping mixture and caramel topping. Sprinkle coconut and pecan mixture over top. Freeze for 8 hours to overnight.
Nutrition Facts (per serving)
547 | Calories |
34g | Fat |
58g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 547 | |
% Daily Value * | |
Total Fat 34g | 44% |
Saturated Fat 19g | 95% |
Cholesterol 35mg | 12% |
Sodium 366mg | 16% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 2g | 6% |
Total Sugars 36g | |
Protein 6g | 12% |
Vitamin C 1mg | 1% |
Calcium 107mg | 8% |
Iron 1mg | 7% |
Potassium 225mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.