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INGREDIENTS

FOR THE CRUST
50 NILLA Wafers
6 tbsp. melted butter
1/4 c. sugar
FOR THE FILLING
4 oz. cream cheese, softened
1 can sweetened condensed milk
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
1 c. Cool Whip, defrosted
4 c. toasted coconut, divided
2 c. caramel, melted and divided
1 c. mini chocolate chips
1 c. semisweet chocolate chips, melted

DIRECTIONS
1. Make crust: In a food processor, pulse Nilla wafers until they are fine crumbs. Transfer crumbs to a bowl, then add butter and sugar and stir until combined. Grease a 9″ pie plate and press in the crust mixture.

2. Make filling: In a large bowl using a hand mixer, beat cream cheese until smooth. Mix in sweetened condensed milk, vanilla and salt until fully incorporated. Fold in Cool Whip.

3. Make middle layer: In a medium bowl, mix 2 cups toasted coconut with 1 cup caramel.

4. Pour half the cream cheese mixture into the pie pan and cover with coconut caramel. Smooth to the edges to make a layer.

5. Top with the remaining cream cheese mixture, then add the remaining 2 cups toasted coconut and mini chocolate chips. Drizzle with remaining caramel and melted chocolate and freeze until firm, about 4 hours. Serve.

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Tags : ButterCaramelcarmelChocolatechocolate chipsCoconutcondensed milkCookCookingcool whipcream cheeseCrustDelishdelish recipeFillingFoodfood hacksFrozenhow tokitchen lessonsnilla wafersPieRecipessaltsamoaSUGARToasted CoconutVanilaVANILLA
Elizabeth

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.

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