Frozen Coconut Pie - cooking recipe

Ingredients

2 (10-inch) pie crusts
7 oz. coconut
1 c. chopped pecans
1/2 stick butter
1 (8 oz.) cream cheese
1 (16 oz.) Cool Whip
1 can Eagle Brand milk
1 jar caramel ice cream topping
1 (8 oz.) cream cheese
1 (16 oz.) Cool Whip
1 can Eagle Brand milk

Preparation

Mix well with mixer until soft and creamy.
Pour half of mixture into each pie crust.
Sprinkle coconut mixture over Cool Whip mixture.
Drizzle half caramel topping over coconut mixture. Layer; repeat each mixture again.
Finish with caramel topping. Wrap well and put in freezer overnight.
Keeps well for 3 months in freezer.