Caramel, Coconut, Pecan Pie - cooking recipe

Ingredients

2 c. chopped pecans
1 large can flaked coconut
12 oz. carton Cool Whip
1 can sweetened condensed milk
8 oz. cream cheese
1 small jar caramel topping
2 (9-inch) pie crusts

Preparation

Bake and cool pie crusts.
Toast chopped pecans and coconut. Mix Cool Whip, condensed milk and cream cheese.
Put a layer of this mixture in bottom of crusts, then sprinkle in pecans and coconut.
Next, drizzle caramel topping over all.
Layer again, starting with cream cheese mixture and ending with caramel topping. Freeze.
Take out about 30 minutes before serving.