- 1 bag (14 oz.) sweetened flaked coconut, divided
- 3 Tbsp. margarine, melted
- 1 container (1.5 qt.) Breyers® Chocolate Ice Cream *
- 1/2 cup chopped toasted pecans
- 2 Tbsp. caramel ice cream topping
Amount per serving
- Energy 0
- Protein 0.0g
- Carbohydrate incl. fibre 0.0g
- Carbohydrate excl. fibre 0.0g
- Sugar 0.0g
- Fibre 0.0g
- Fat 0.0g
- Saturated Fat g0.0
- Unsaturated Fat 0.0g
- Monounsaturated Fat 0.0g
- Polyunsaturated Fat 0.0g
- Trans Fat 0.0g
- Cholesterol mg0
- Sodium 0mg
- Salt 0.00g
- Calcium <1%
- Iron <1%
- Potassium <1%
- Vitamin C <1%
- Vitamin A <1%
Preheat oven to 350°. Spray 9-inch pie plate with no-stick cooking spray; set aside.
Reserve 1/2 cup coconut for garnish. Combine remaining coconut and margarine in medium bowl. Press into prepared pie plate. Bake 25 minutes or until golden. If edges become too dark, cover with aluminum foil. Cool completely on wire rack.
Meanwhile, spread reserved coconut on microwave-safe plate and microwave at HIGH 1 minute. Stir and microwave in 30 second increments until golden, stirring after each 30 seconds; set aside.
Scoop Breyers® Chocolate Ice Cream into crust, smoothing to form even layer. Top with pecans, toasted coconut and ice cream topping. Serve immediately or freeze until ready to serve.
*Made with gluten free Breyers® Chocolate Ice Cream.