Coconut Caramel Pies - cooking recipe

Ingredients

1/4 c. butter
7 oz. flaked coconut
1/2 c. chopped pecans
12 oz. caramel topping
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
16 oz. Cool Whip
2 pie shells, baked or graham cracker

Preparation

Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set aside. Combine cream cheese and sweetened condensed milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of the cream cheese mixture in each shell.
Drizzle 1/4 topping on each pie.
Sprinkle 1/4 of the coconut mixture over each.
Repeat layers.
Freeze.
Remove from freezer about 30 minutes before serving.
Additional caramel sauce may be served with the pie.
If making individual serving pies, will make approximately 36.