Caramel-Coconut Pie - cooking recipe

Ingredients

1/4 c. margarine
1/2 c. chopped pecans
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) frozen whipped topping, thawed
1 (12 oz.) caramel ice cream topping
1 (7 oz.) pkg. flaked coconut
1 (8 oz.) cream cheese, softened
2 baked 9-inch pastry shells
pecan halves (garnish)

Preparation

Melt butter in a large skillet; add coconut and 1/2 cup pecans. Cook until golden, stirring frequently. Set aside and let cool slightly. Combine cream cheese and sweetened condensed milk; beat at medium until smooth. Fold in whipped topping. Layer 1/4 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly on each pie. (Repeat layers cream cheese, caramel and coconut.) Cover and freeze at least 8 hours. Let frozen pies stand at room temperature 5 minutes before serving. Makes 2 pies.