Toasted Coconut Caramel Ice Cream Pie

Directions

1. Spray 9-inch glass pie plate with nonstick cooking spray; set aside.

2. Combine 3 cups coconut, margarine and brown sugar in medium bowl. Press into prepared pie plate. Freeze 10 minutes.

3. Scoop 1/2 of the Homemade Vanilla Ice Cream into crust, smoothing to form even layer; sprinkle with 1/2 cup coconut. Scoop in remaining Ice Cream, smoothing to form even layer. Freeze 2 hours or overnight.

4. 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.