Frozen Caramel Cheesecake - cooking recipe

Ingredients

2 graham cracker crusts
1 (8 oz.) pkg. cream cheese
1 c. Eagle Brand milk
1 (16 oz.) Cool Whip
1 jar caramel ice cream topping
1/4 c. oleo, melted
1 (7 oz.) pkg. coconut
1 c. pecan pieces

Preparation

Beat the cream cheese and Eagle Brand together. Add Cool Whip to mixture.
Pour 1/4 of this mixture into 1 crust.
Drizzle 1/4 of the caramel on top of each pie.
Melt oleo in skillet.
Add coconut and pecans. Stir until toasted.
Sprinkle 1/4 of the mixture on top of the caramel in each pie. Repeat each step using the remainder of the ingredients.
Place in freezer and serve frozen. This is very good to have on hand as an emergency dessert.