Caramel & Ice-cream Pie

When it comes to cooking; baking/making desserts and sweets has to be my favorite.

I came across a recipe recently for a caramel drizzle freezer pie over at simply sweet home.

It looked and sounded delicious. and makes 2 so plenty to go around.

I did change the recipe slightly so I have included the original amounts alongside my own.

Ingredients:

1 packet Marie biscuits, crushed

90 g butter, melted                     or 2 (9 inch) prepared graham cracker crusts (we don't have graham crackers here in Australia and we must make our own bases, no pre prepared bases for us I'm afraid)

My quantities ( I had lots of leftover topping so have                           original quantities

halved the amount for future reference)

3 tablespoons of butter                                           6 tablespoons butter     

100g  shredded coconut                                         200g shredded coconut  

1/2 cup chopped pecans                                        1 cup chopped pecans  

1 can sweetened condensed milk

225g cream cheese, softened

500ml cream, whipped

1 jar caramel ice cream topping

Directions:

Either use pre prepared biscuit bases or crush the Marie biscuits in a food processor , add in the melted butter.

Press the crumble mix into 2 pie cases and bake in the oven for 10 mins at 180'C.

Cool in cases on a wire rack.

While the bases cool,

Place butter in a fry pan and melt over medium heat. Add coconut and pecans, and stir until coconut and pecans are lightly toasted, just a few minutes. Set aside to cool.

In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped cream.

Spoon 1/4 of cream cheese mixture into each biscuit base. 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 and freeze overnight.

Allow to thaw for 5 to 10 minutes prior to serving.

This pie was a hit here on Christmas day, and I have had many requests for the recipe.

For U.S readers the recipe is originally from All recipes, you can view US quantities there.

I will be linked up at these fab parties: