Caramel Coconut Pie - cooking recipe

Ingredients

1/4 c. butter
2 2/3 c. coconut
1/2 c. pecans
1 (8 oz.) cream cheese
1 (14 oz.) can Eagle Brand milk
1 (16 oz.) Cool Whip
1 (12 oz.) jar caramel topping

Preparation

Melt butter; add coconut and pecans. Cook until golden; set aside and cool. Combine cream cheese and milk; beat well until smooth. Fold in Cool Whip. Layer 1/4 mixture in pie crust, then 1/4 caramel topping, then layer 1/4 coconut, pecan and butter mixture. Then repeat. (Makes 2 pies.)