Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. butter or margarine
1 (7 oz.) pkg. flaked coconut
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) container frozen whipped topping, thawed
2 graham cracker pie shells
1 (12 oz.) hot fudge ice cream topping

Preparation

Melt butter in large skillet; add coconut and chopped pecans. Cook until golden brown, stirring frequently.
Set the mixture aside.
Combine cream cheese and sweetened condensed milk; beat until smooth.
Fold in whipped topping.
Layer 1/2 of cream cheese mixture in each shell.
Drizzle 1/4 of chocolate fudge topping on each pie.
Sprinkle 1/4 of coconut mixture evenly over each pie, repeat layers with remaining ingredients.
Cover and freeze until firm.