Frozen Butter Brickle Pie

Frozen Butter Brickle Pie


Crust:
1 1/4 cup graham cracker crumbs (about 10 crackers)
3 Tbsp sugar
1/4 cup melted butter
Butter Brickle:
1 cup flour
1/2 cup brown sugar
3/4 cup oats
1/3 cup chopped nuts
1/2 cup butter
Filling:
8oz cream cheese, softened (I used light)
1 can sweetened condensed milk (not evaporated milk)
12oz Cool Whip
Topping:
1/3-1/2 cup of caramel ice cream topping

For crust, mix crumbs, sugar and butter. Press into 2 pie plates. Bake at 350 for 6 minutes; cool.
For brickle, combine all ingredients till crumbly and pat into a 9x13" pan. Bake at 350 for about 15 minutes or till light brown. Remove from oven and crumble. Cool completely.
For filling, Beat cream cheese till fluffy; gradually beat in milk. Fold in Cool Whip.
To assemble pies, spread half of the filling in the two pie crusts (a fourth of the mixture in each.) Sprinkle with half of the crumbs. Drizzle with half of the caramel. Repeat the filling and crumb layers. Cover with plastic wrap and freeze for at least 4 hours. Remove from freezer 10 minutes before serving and drizzle remaining caramel over the top.

-Makes two 9" pies or 1 springform pan

Notes:
-This can also be made in a springform pan, it just takes longer to freeze.
-I used pecans, but you can use any nuts you like.
-I like to drizzle the caramel over the individual slices, I think it makes for a prettier presentation