Toasted Coconut Caramel Ice Cream Pie

Toasted Coconut Caramel Ice Cream Pie

Preparation Time20 mins Makes 12 servings
Nutritional Information

Calories

400 (per serving)

Calories from Fat

220 (per serving)

Total Fat

24g (per serving)

Saturated Fat

17g (per serving)

Trans Fat

0.5g (per serving)

Cholesterol

65mg (per serving)

Sodium

210mg (per serving)

Total Carbs

42g (per serving)

Dietary Fiber

3g (per serving)

Sugars

32g (per serving)

Protein

4g (per serving)

Calcium

10% (per serving)

Iron

2% (per serving)

Vitamin C

2% (per serving)

Vitamin A

15% (per serving)

Ingredients List
  1. 3 3/4 cups toasted flaked coconut
  2. 1/4 cup margarine, melted
  3. 1/4 cup firmly packed light brown sugar
  4. 1 container (1.5 qt.) Breyers® Homemade Vanilla Ice Cream
  5. 1 cup heavy cream
  6. 1/2 cup caramel ice cream topping

Directions

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1. Spray 9-inch glass pie plate with nonstick cooking spray; set aside.

2. Combine 3 cups coconut, margarine and brown sugar in medium bowl. Press into prepared pie plate. Freeze 10 minutes.

3. Scoop 1/2 of the Homemade Vanilla Ice Cream into crust, smoothing to form even layer; sprinkle with 1/2 cup coconut. Scoop in remaining Ice Cream, smoothing to form even layer. Freeze 2 hours or overnight.

4. Beat heavy cream with caramel ice cream topping in large bowl with electric mixer until stiff peaks form. Spread on Ice Cream or, if desired, spoon into pastry bag with star tip attachment and pipe onto pie. Sprinkle with remaining coconut. Freeze 1 hour or until ready to serve. Drizzle, if desired, with additional caramel topping.