Ingredients

2 c. Organic Graham cracker crumbs
1 T. Organic agave sweetener
1 T. Organic butter or butter substitute

1 8-oz Organic no-fat cream cheese.
1 can no-fat sweetened condensed milk.
1 carton (Organic) Lite or No-fat Whipped Topping
1/4 c. butter or butter substitute
1 10-oz. package Organic unsweetened coconut
1 cup whole Organic pecans

1 jar sugar-free caramel topping

Instructions

Prepare the graham cracker crust: Melt butter, mix in sweetener. Add crumbs and combine. Press into cake pan or pie tins.

Prepare topping: Melt butter. Add coconut. Cook on medium about 5 minutes. Add pecans and continue cooking until coconut browns. Pour onto a flat pan to cool.

Prepare filling: Beat cream cheese and condensed milk on low speed with Cuisinart mixer until combined. Fold in whipped topping. Pour into crusts.

Spread the sugar-free caramel topping over the filling.

Top with the cooled coconut/pecan mixture.

Freeze at least 2 hours.

Back To Top