Frozen Coconut Brittle Ice Cream Pie Food

FREEZER CARAMEL DRIZZLE PIE

Steps:

• Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
• In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. 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. Freeze overnight.

FROZEN COCONUT PIE

Steps:

• Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, beating well after each addition.
• Add coconut, COOL WHIP and extract; stir gently until blended. Spoon into crust.
• Freeze 4 hours or until firm. Let pie stand at room temperature 15 min. before cutting into pieces to serve.

COCONUT CREAM DESSERT

Steps:

• In a small bowl, combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish., In a large bowl, combine the ice cream, milk, extract, pudding mixes and 2/3 cup coconut until blended. Spread over the crust; top with whipped topping. Toast remaining coconut; sprinkle over top. Cover and freeze for up to 2 months. , Remove from the freezer 15 minutes before serving.

EASY FROZEN COCONUT CREAM PIE

Steps:

• If using a homeade graham cracker pie crust, prepare and cool completely.
• In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut.
• Spread filling evenly into pie crust, forming peaks with the underside of a spoon.
• Sprinkle top generously with remaining coconut.
• Freeze, uncovered, for at least 8 hours.
• Cut into slices and serve. Cover loosely with aluminum foil and store left overs in freezer.

COCONUT ICE POPS

Steps:

• In 2-quart saucepan, mix coconut milk, half-and-half and sugar. Heat over medium heat 2 minutes, stirring constantly, until sugar is dissolved. Remove from heat; stir in coconut extract and coconut. Cool completely, about 30 minutes.
• Pour coconut mixture evenly into molds or cups. Cover with foil; place in freezer about 25 minutes or until partially frozen. Insert craft stick through foil into each pop. Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

FROZEN COCONUT-BRITTLE ICE CREAM PIE

Steps:

• Preheat oven to 325°F.
• Place peanut brittle between 2 sheets of waxed paper , and crush with a rolling pin. Combine shredded coconut with 1/2 cup of crushed peanut brittle and melted butter.
• Press into 9-inch pie plate.
• Bake in 325°F oven for 15 minutes or until lightly browned. Cool.
• Spoon ice cream evenly into pie crust.
• Spread fudge topping over ice cream and sprinkle with remaining coconut and the remaining crushed peanut brittle. Freeze.