*Coconut Caramel Pie*(Recipe Makes Two Pies) - cooking recipe

Ingredients

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

Preparation

Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.