Freezer Caramel Drizzle Pie

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

Steps

1. 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.
2. Beat condensed milk and cream cheese in a large bowl with an electric mixer until fluffy. Fold in whipped topping.
3. 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.