Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. margarine
1 (7 oz.) pkg. flaked coconut
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can condensed milk
1 (16 oz.) carton frozen whipped topping, thawed
2 baked 9 inch pie shells (deep dish)
1 (12 oz.) jar caramel ice cream topping

Preparation

Melt butter in skillet; add coconut and chopped pecans.
Cook until golden brown, stirring frequently. Set aside and let cool. Combine cream cheese, condensed milk and beat until smooth. Fold in whipped topping. Layer 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 coconut mixture evenly over each pie. Repeat layers with remaining ingredients.
Cover and freeze. Let stand 3 to 4 minutes before slicing.