Caramel Pecan Pie - cooking recipe

Ingredients

2 baked deep dish pie crusts
8 oz. cream cheese, softened
1 can Eagle Brand milk
16 oz. Cool Whip, thawed
12 oz. caramel topping
17 oz. coconut
1/2 c. chopped pecans
1/4 c. oleo

Preparation

Brown coconut and pecans in oleo.
Mix cream cheese and Eagle Brand milk until smooth.
Fold in Cool Whip.
Put 1/4 cream cheese in each pie crust.
Drizzle 1/4 jar caramel, then 1/4 coconut mixture.
Repeat layer.
Freeze.
Thaw 5 to 10 minutes. This is better if frozen overnight.