Ingredients
50Nilla wafers
6tbspbutter,melted
¼cupgranulated sugar
4ozcream cheese,softened
14ozsweetened condensed milk,(1 can)
1tsppure vanilla extract
½tspkosher salt
1cupcool whip
3cupstoasted coconut,divided
1cupcaramel,plus 2 tbsp, melted and divided
¼cupmini chocolate chips
¼cupsemisweet chocolate chips,melted
Preparation
Make crust: In a food processor, pulse Nilla wafers until they are fine crumbs
Transfer crumbs to a bowl, then add melted butter and sugar and stir until combined
Grease a 9″ pie plate and press in the crust mixture
Make filling: In a large bowl using a hand mixer, beat cream cheese until smooth
Mix in sweetened condensed milk, vanilla, and salt until fully incorporated
Fold in Cool Whip
Make middle layer: In a medium bowl, mix 2 cups toasted coconut with 1 cup caramel
Pour half the cream cheese mixture into the pie pan and cover with coconut caramel
Smooth to the edges to make a layer
Top with remaining cream cheese mixture, then add remaining 1 cup toasted coconut and mini chocolate chips
Drizzle with remaining 2 tablespoons caramel and melted chocolate and freeze until firm, about 4 hours
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