Caramel-Coconut Pie - cooking recipe

Ingredients

2 (9-inch) pie shells
16 oz. Cool Whip
8 oz. cream cheese
1 can sweetened condensed milk
7 oz. flaked coconut
1/2 c. chopped pecans
1/4 c. margarine
1 (12.5 oz.) bottle caramel ice cream topping

Preparation

Bake pie shells and let cool completely.
Mix cream cheese and sweetened condensed milk; then fold in Cool Whip.
Set mixture in refrigerator to chill.
Meanwhile, toast pecans and coconut with butter in iron skillet.
(Cook on medium and stir constantly until light brown.)