Brenda'S Icebox Pie - cooking recipe

Ingredients

1/2 stick butter
1 (8 oz.) pkg. cream cheese, softened
1 can Eagle Brand milk
1 large carton Cool Whip
2 deep shell pie crusts
1 can coconut
1 c. chopped pecans
1 jar caramel topping

Preparation

Bake pie shells and cool.
Saute pecans and coconut in butter and set aside.
Beat cream cheese and Eagle Brand and fold in Cool Whip.
Fill shells with filling and put in freezer for 20 minutes. Layer caramel and sauteed pecans and coconut on top of pie. Freeze overnight.
Keep frozen until ready to serve.