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For the Crumble
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Preheat oven to 400°F.
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In a large bowl, combine flour, oats, brown sugar, pecans, coconut and butter until thoroughly combined.
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Gently pat mixture into the bottom of a 9×13-inch pan.
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Bake in preheated oven for 15 minutes.
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Remove pan from oven and crumble mixture with a spoon. Cool completely.
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Stir in miniature chocolate chips.
For the Filling
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese for 3 minutes.
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Add in sweetened condensed milk and beat for an additional 2-3 minutes. Be sure to scrape the sides of the bowl to fully incorporate ingredients.
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Use a rubber spatula to fold in whipped topping and vanilla extract.
To Assemble
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Evenly spread half of the cream cheese filling mixture onto the shortbread crust.
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Sprinkle half of the crumble mixture onto the cream cheese filling and drizzle with 1/2 cup caramel sauce.
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Repeat cream cheese and crumble layers.
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Cover will foil and freeze for at least 4 hours.
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Before serving, drizzle with reserved caramel sauce. Serve cold.
Notes
- Cover and freeze leftover pie.
