Caramel Coconut Pie - cooking recipe

Ingredients

2 deep dish pie crusts, baked and cooled
1 (8 oz.) cream cheese, softened
1 can Eagle Brand milk
1 (16 oz.) Cool Whip, thawed
1 (12 oz.) caramel ice cream topping
1 (7 oz.) bag coconut, flaked
1/2 c. chopped pecans
1/4 c. margarine

Preparation

Brown coconut and pecans lightly in 1/4 cup margarine.
Mix cream cheese and Eagle Brand milk until smooth.
Fold in Cool Whip. Put 1/4 cream cheese mixture in each pie crust.
Drizzle 1/4 jar caramel and 1/4 coconut mixture.
Repeat layers.
Freeze (better results if frozen overnight).
Thaw 5 to 10 minutes before serving.