*ingredients
°2 cups of coarsely chopped American walnuts
°2 cups shredded coconut (optional)
°1 stick of butter
°8 ounces of soft cream cheese
°1 14-ounce can of sweetened condensed milk
°16 oz cold shake
°1 jar of caramel ice cream
°1/4 cup brown sugar
°1/4 teaspoon cinnamon
°2 graham cracker or vanilla pie crusts
*Directions
1. In a skillet, combine pecans, coconut, butter, brown sugar and cinnamon. Cook until pecans and coconut are toasted or toasted. Set aside and leave to cool completely.
2. In a large bowl, mix the cream cheese and condensed milk. Next mix in cold whip. Divide this mixture into 2 pie crusts.
3. Place the pancakes in the freezer for about 30 minutes. Remove from freezer and evenly coat each pancake with the coconut/pecan mixture.
4. Sprinkle each muffin with half a jar of caramel ice cream. Drizzle some extra chopped pecans on top for garnish. Return the pies to the freezer for about an hour before cutting and serving.
Enjoy !
