Coconut Caramel Pie in a Jar
For the crust:
  • 8 graham cracker sheets, finely crushed
  • 4 tablespoons butter, melted
  • ¼ cup sugar
For the pie:
  • 1 cup sweetend, flaked coconut
  • 3 tablespoons butter
  • ½ cup chopped pecans
  • 1 cup sweetened condensed milk
  • ½ carton whipped topping
  • 4 ounces cream cheese
  • 1 jar caramel topping
For the crust:
  1. Mix together crackers, melted butter, and sugar, and press ¼ of the mixture into 4 wide-mouth (oz) mason jars.
  2. Place jars on a cookie sheet, and bake at 350 for 6 minutes.
For the pie:
  1. Melt butter in a heavy skillet. Add coconut and chopped pecans, and cook until lightly brown. Set aside to cool.
  2. In a mixing bowl, combine cream cheese and condensed milk and beat well. Fold in whipped topping.
  3. Pour half of the mixture into each of the four mason jars. Drizzle with caramel topping (a couple of teaspoons) and some of the coconut-pecan mixture. Top with remaining cream cheese mixture.
  4. Freeze, about 6 hours.
  5. Before serving, top with remaining coconut-pecan mixture and drizzle with additional caramel topping.
Recipe by Kitchen Meets Girl at