Coconut-Caramel Pie - cooking recipe

Ingredients

1/4 c. butter or margarine
1 (7 oz.) pkg. flaked coconut, not the frozen kind
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) Eagle Brand Milk
1 (16 oz.) Cool Whip, thawed
2 (9 inch deep dish) pastry shells, baked
1 (12 oz.) jar caramel ice cream topping (I use Hershey's)

Preparation

Melt butter in large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set aside to cool.
Combine cream cheese and Eagle Brand Milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of the cream cheese mixture in each cooled pastry shells.
Drizzle 1/4 of the caramel topping on each pie.
Sprinkle 1/4 of the coconut mixture evenly over each pie.
Repeat layers with remaining ingredients making sure you finish with the coconut mixture on top.
Cover and freeze until firm.
Let frozen pie stand at room temperature 5 minute before slicing.
Cut small pieces - very rich, but very delicious.