Recipe Details
Ingredients
-
6tablespoonsbutter
-
1cupchopped pecans
-
1(7 ounce) packageshredded coconut
-
1(14 ounce) cansweetened condensed milk
-
1(8 ounce) packagecream cheese, softened
-
1(16 ounce) containerfrozen whipped topping, thawed
-
2(9 inch)prepared graham cracker crusts
-
1(12 ounce) jarcaramel ice cream topping
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories547 | |
| % 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
