Frozen Caramel Delight

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 ...

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 ...

   

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