Coconut Caramel Pie - cooking recipe

Ingredients

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

Preparation

Melt butter.
Add coconut and pecans.
Cook until golden brown, stirring often.
Combine cream cheese and milk.
Beat until smooth.
Fold in whipped topping.
Layer 1/4 cream cheese mixture in each baked pie shell.
Drizzle 1/4 caramel topping and coconut mixture.
Repeat layers with remaining ingredients.
Cover. Freeze until firm.
Let frozen pie stand 5 minutes before serving.