Frozen Caramel Cheesecake - cooking recipe

Ingredients

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

Preparation

Beat cream cheese and Eagle Brand together.
Add Cool Whip to mixture.
Pour 1/4 of this mixture into each pie crust.
Drizzle 1/4 of caramel on top of each pie.
Melt margarine in skillet, add coconut and pecan pieces, stirring until toasted.
Sprinkle 1/4 of this mixture on top of caramel on each pie.
Repeat each step, using remainder of cream cheese, caramel, coconut and toasted nuts.
Freeze and serve frozen.