Thursday, April 11, 2013

Frozen Caramel Delight

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I received this pie recipe ages ago from our dear friend Jeanne.


By the way, that's the French spelling of Jean ... an inside joke.

The pie didn't have an official name, so I dubbed it "Jeanne's Frozen Delight".

For April's dessert challenge using caramel and pretzels, this was the first recipe that came to mind.  I have modified it slightly by using a pretzel crust instead of the regular pie shell it calls for.

I also felt it needed a new name so this luscious concoction is now ...  

Frozen Caramel Delight submitted for the third Dessert Challenge from
Lady Behind the Curtain ...
Lady Behind the Curtain Dessert Challenge

Frozen Caramel Delight
5 cups salted pretzels, or enough to yield about 3 cups crushed
1/2 cup sugar
3 sticks butter, divided
1 - 7 ounce bag sweetened coconut
3/4 cups pecans, chopped
1 - 8 ounce package cream cheese, softened
1 - 14 ounce can sweetened condensed milk
1 - 16 ounce container frozen whipped topping, thawed
1 - 12 ounce jar of caramel ice cream topping

For the crust:
Lightly spray two 9-inch pie pans with a non-stick cooking spray.  Melt two sticks of butter and set aside.  Place pretzels in a food processor and pulse until finely crushed.  Measure out 3 cups of crumbs into a medium bowl.  Add sugar and melted butter, and stir until mixed well.  Divide pretzel mix evenly between the two prepared pie pans, pressing evenly across the bottom and up the sides of the pans.  Bake at 350 degrees 12-14 minutes until set.  Cool completely.

For the topping:
Melt the third stick of butter in a medium-sized skillet.  Add coconut and chopped pecans.  Cook until golden brown, stirring frequently.  Set aside to cool.

For the filling:
In a large mixing bowl, beat the cream cheese and condensed milk until well blended.  Fold in thawed whipped topping.

To assemble:
Layer 1/2 of the filling mix, divided evenly between the two cooled pie crusts. Top each with 1/2 of the caramel sauce, again divided between the two pies. Repeat layers.  Sprinkle half of the coconut mixture on top of each pie and press lightly into filling.  To garnish, push pretzels around the edge between crust and filling.  Freeze overnight.

Let pies sit at room temperature for about 5 minutes before slicing.

Since I was not able to pack all of the ingredients into said pie shells, and I promise I tried really hard, I was forced to make myself a small parfait from the leftovers.  Ah, the sacrifices we make ...

Linking up at:
Weekend Potluck
Strut Your Stuff Saturday
Time to Sparkle #5
Thursday's Treasures
Mix It Up Monday


  1. Oh my goodness...simple delicious. I love the little parfait you made. It is so darn adorable.

    1. Thanks Kate, that little parfait became the perfect afternoon treat.

  2. Yum, your pie looks wonderful. I bet that pretzel crust is amazing.

    1. Thanks Reecea, I'll definitely be using this pretzel crust again.

  3. This looks yummy! My Mom would love it - anything frozen! :)

    1. Thanks for visiting Claire ... the pies are still in the freezer, calling to me ...

  4. Oh, my...any pie with caramel and coconut is a winner in my book! How decadent and delish!

    1. Thank you Liz - my kitchen smelled of buttered coconut for hours, and that's not a bad thing at all!

  5. Oh my goodness....your frozen caramel delight looks amazing! We are going to definitely make this dessert! Thanks for sharing at our Strut Your Stuff Saturday. We would love to have you share some of your delicious recipes on our new sister site - It has so many FUN features including driving more traffic back to your blog! Hope you'll stop by.
    -The Six Sisters

  6. I just saw that this was Sunflower Supper Club's favorite recipe last week, I think it's mine too! Sweet and salty, yet it still looks light and fluffy, just perfect!

    1. I had not noticed until you posted your comment. Thank you for visiting! It is one of our favorites, too.

  7. Well this is absolutely beautiful! I love a good pie, or two, and this sounds terrific. Love your blog - can't wait to see more and snoop around a bit. Thanks!

    1. Thank you, Tricia! And thank you for stopping by!

  8. Hello Sandra! So happy you saw that I picked this as my personal fav from last week's Weekend Potluck. I meant to pop in and comment on Friday morning, but this funny thing called life got in the way. :) Be sure to head back to my blog and pick up your featured button on my side bar. I'm going to share your blog and link to the recipe later on my facebook page. I can't wait to make this this summer. Thanks again and have a wonderful week!

  9. Oh my goodness, this looks amazing! I'm looking forward to making it soon. Thanks for sharing at Mix it up Monday :)