Coconut-Caramel Pie - cooking recipe

Ingredients

1/4 c. butter or margarine
1/2 c. chopped pecans
7 oz. pkg. flaked coconut
8 oz. pkg. cream cheese, softened
16 oz. Cool Whip, thawed
12 oz. jar caramel ice cream topping (can use 2 jars)
2 (9-inch) pie shells
14 oz. can Eagle Brand milk

Preparation

Bake pie shells to a golden brown and set aside to cool while mixing ingredients.
Melt butter in large skillet.
Add coconut and pecans; cook until golden brown, stirring frequently.
Set aside.