Freezer Caramel Drizzle Pie Recipes

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FREEZER CARAMEL DRIZZLE PIE



Freezer Caramel Drizzle Pie image

This recipe was featured in an email that I received this morning from the www.allrecipes.com website. It was posted by Karen Neilson. Here is what it says on the website: "This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night." NOTE: Cooking time listed is the approximate freezing time.

Provided by senseicheryl

Categories     Pie

Time 8h10m

Yield 2 9 inch pies, 16 serving(s)

Number Of Ingredients 8

2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup pecans, chopped
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

Steps:

  • 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.

Nutrition Facts : Calories 572, Fat 35.5, SaturatedFat 19.4, Cholesterol 35.7, Sodium 393, Carbohydrate 61.6, Fiber 1.9, Sugar 37.2, Protein 6

FREEZER CARAMEL DRIZZLE PIE



Freezer Caramel Drizzle Pie image

This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.

Provided by Karen Neilson

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 12h30m

Yield 16

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 546.7 calories, Carbohydrate 58 g, Cholesterol 35.4 mg, Fat 34.3 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 19 g, Sodium 366 mg, Sugar 35.5 g

FREEZER CARAMEL DRIZZLE PIE



Freezer Caramel Drizzle Pie image

This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night.

Provided by Karen Neilson

Categories     Ice Cream Pie

Time 12h30m

Yield 16

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 546.7 calories, Carbohydrate 58 g, Cholesterol 35.4 mg, Fat 34.3 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 19 g, Sodium 366 mg, Sugar 35.5 g

CHOCOLATE CARAMEL HAZELNUT PIE



Chocolate Caramel Hazelnut Pie image

I love chocolate, caramel and hazelnuts, so I came up with a recipe that has all three. If you don't have a food processor, place crust ingredients in a zip-top freezer bag and smash with a rolling pin. -Debbie Anderson, Mount Angel, Oregon

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings

Number Of Ingredients 12

1-1/2 cups salted caramel pretzel pieces
12 Lorna Doone shortbread cookies
1/4 cup sugar
6 tablespoons butter, melted
5 tablespoons caramel topping, divided
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup Nutella
1 jar (7 ounces) marshmallow creme
1 carton (8 ounces) frozen whipped topping, thawed
1 cup miniature marshmallows
1 Snickers candy bar (1.86 ounces), chopped

Steps:

  • Place pretzel pieces and cookies in a food processor; pulse until fine crumbs form. Add sugar and melted butter; pulse just until blended. Press onto bottom and sides of a 9-in. pie plate. Drizzle with 3 tablespoons caramel topping. Freeze while preparing filling., For filling, beat cream cheese and Nutella until smooth. Gradually beat in marshmallow creme. Gently fold in whipped topping and marshmallows. Spoon into crust., Refrigerate until set, 3-4 hours. Top with chopped candy and remaining caramel topping before serving.

Nutrition Facts : Calories 663 calories, Fat 35g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 327mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 1g fiber), Protein 6g protein.

CARAMEL PIE



Caramel Pie image

I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

4 ounces cream cheese, softened
1/2 cup sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/2 cup caramel ice cream topping
3/4 cup sweetened shredded coconut, toasted
1/4 cup chopped pecans, toasted

Steps:

  • In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.

Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

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