Our own photojournalist from Fox 13, Todd Gilbert, whips up some amazing chocolate caramel freezer pie.
Chocolate Carmel Freezer Pie
16 oz. tub cool whip
8 oz. cream cheese
6 T butter
14 oz. sweetened condensed milk
7 oz. shredded coconut
1 cup chopped pecans
12 oz. jar of carmel
8 T butter
3 cups graham cracker crumbs
Combine graham cracker crumbs and 8 tablespoons of butter; press into bottom of two 9" pie tins and place in freezer. Mix cream cheese, cool whip and sweetened condensed milk. Melt 6 tablespoons of butter in a skillet and add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted. Spoon 1/4 cream cheese mixture into each pie pan and top with drizzled carmel and fudge. Top with pecans and flaked coconut. Freeze overnight and enjoy!
