Ingredients

  • 3 3/4 cups (925 mL) toasted flaked coconut, (about 10 oz./300 g), divided
  • 1/4 cup (50 mL) margarine, melted
  • 1/4 cup (50 mL) light brown sugar
  • 1 container Breyers® Creamery Style™ Natural Vanilla Ice Cream *
  • 1 cup (250 mL) heavy or whipping cream
  • 1/2 cup (125 mL) caramel ice cream topping
  • Serving Size 

    Amount per serving

    Serving Size: 12

    Amount per: 1 serving

    • Calories 430
    • Total Fat 26g
    • Saturated Fat 17g
    • Trans Fat 0g
    • Cholesterol 55mg
    • Sodium 200mg
    • Total Carbs 46g
    • Dietary Fiber 1g
    • Sugars 31g
    • Protein 3g
    • Calcium 8%
    • Iron 2%
    • Vitamin C 0%
    • Vitamin A 15%

Directions

  • Spray 9-inch (23-cm) glass pie plate with nonstick cooking spray; set aside.

  • Combine 3 cups (750 mL) coconut, margarine and brown sugar in medium bowl and press into prepared pie plate. Freeze 10 minutes.

  • Scoop 1/2 of the Breyers® Creamery Style™ Natural Vanilla Ice Cream into crust, smoothing to form an even layer; sprinkle with 1/2 cup (125 mL) coconut. Scoop in remaining Ice Cream, smoothing to form an even layer. Freeze 2 hours or overnight.

  • 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.

*Made with Gluten-Free Breyers® Creamery Style™ Natural Vanilla Ice Cream.