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
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.
Find Your Favourite Breyers flavours!
Looking for Breyers®? Your favourite flavour might just be around the corner!
