Ingredients

• 1. Step 1

     Make crust: In a food processor, pulse Nilla wafers until they are fine crumbs. Transfer crumbs to a bowl, then add melted butter and sugar and stir until combined. Grease a 9″ pie plate and press in the crust mixture.

  2. Step 2Make filling: In a large bowl using a hand mixer, beat cream cheese until smooth. Mix in sweetened condensed milk, vanilla, and salt until fully incorporated. Fold in Cool Whip.
  3. Step 3Make middle layer: In a medium bowl, mix 2 cups toasted coconut with 1 cup caramel.
  4. Step 4Pour half the cream cheese mixture into the pie pan and cover with coconut caramel. Smooth to the edges to make a layer.
  5. Step 5Top with remaining cream cheese mixture, then add remaining 1 cup toasted coconut and mini chocolate chips. Drizzle with remaining 2 tablespoons caramel and melted chocolate and freeze until firm, about 4 hours.