Freezer Caramel Drizzle Pie

This pie is a dream if you like coconut, which I do, very much. Coconut and I go way back. Ok, not way back because I used to not like coconut. It was a misunderstanding between us, I thought all coconut tasted like Mounds candy bars, so I was kind of judging it. But I learned to look past the superficial, and embrace coconut as if we had been close all our life. This little story has been brought to you by the Try Foods You Don't Like Foundation. By the way, T.F.Y.D.L.F., don't you even THINK about getting me to try cottage cheese ever again in my life. We are mortal enemies.

Ingredients:

2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping

Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

Recipe from Allrecipes