Toasted Coconut Caramel Ice Cream Pie

• 3 3/4 cups flaked coconut toasted, (about 10 oz ), divided
• 1/4 cup I Can't Believe It's Not Butter!(R) Spread
• 1/4 cup firmly packed light brown sugar
• 1 1/2 quarts Breyers(R) Natural Vanilla Ice Cream
• 1 cup whipping heavy cream
• 1/2 cup caramel ice cream topping

1. Spray 9-inch glass pie plate with nonstick cooking spray; set aside.
2. Combine 3 cups coconut, Spread and brown sugar in medium bowl. Press into prepared pie plate. Freeze 10 minutes.
3. Scoop 1/2 of the Breyers(R) Natural 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.

coconut, i, brown sugar, breyers, whipping heavy cream, caramel ice cream topping

Taken from www.yummly.com/recipe/Toasted-coconut-caramel-ice-cream-pie-298704 (may not work)