Coconut Caramel Pie - cooking recipe

Ingredients

3/4 stick margarine
1 can sweetened condensed milk
1 (8 oz.) cream cheese
1 large Cool Whip
1 (7 oz.) pkg. coconut
1 c. pecans
1 (12 oz.) jar caramel topping
2 deep-dish pie shells, baked

Preparation

Lightly brown coconut and pecans in margarine.
Let cool.
Mix condensed milk and cream cheese together.
Fold in Cool Whip. Pour 1/4 of mixture in each pie shell.
Drizzle with caramel. Sprinkle with coconut pecans.
Repeat process.
Put pies in freezer.