This is one of those pies that you just have to make, and once you make it, you’ll be asked to make it every time someone gets something and needs dessert. You won’t mind doing this, because it’s surprisingly easy.
You don’t even have to turn on the oven and the recipe makes two muffins… one to take to a friend and one to leave at home! This freeze is also great, so it’s great to freeze one to have on hand when company goes off unexpectedly. Here is what you will need:
*ingredients
°2 cups of coarsely chopped American walnuts
°2 cups shredded coconut (optional)
°1 stick of butter
°8 ounces of soft cream cheese
°1 14-ounce can of sweetened condensed milk
°16 oz cold shake
°1 jar of caramel ice cream
°1/4 cup brown sugar
°1/4 teaspoon cinnamon
°2 graham cracker or vanilla pie crusts
*Directions
1. In a skillet, combine pecans, coconut, butter, brown sugar and cinnamon. Cook until pecans and coconut are toasted or toasted. Set aside and leave to cool completely.
2. In a large bowl, mix the cream cheese and condensed milk. Next mix in cold whip. Divide this mixture into 2 pie crusts.
3. Place the pancakes in the freezer for about 30 minutes. Remove from freezer and evenly coat each pancake with the coconut/pecan mixture.
4. Sprinkle each muffin with half a jar of caramel ice cream. Drizzle some extra chopped pecans on top for garnish. Return the pies to the freezer for about an hour before cutting and serving.
Enjoy !
