Caramel Pie - cooking recipe

Ingredients

2 deep-dish pie crusts
1 (7 oz.) coconut
1 c. chopped pecans
1/2 stick margarine, melted
1 can Eagle Brand milk
1 (16 oz.) carton Cool Whip
1 (8 oz.) softened cream cheese
1 (12 oz.) caramel ice cream topping

Preparation

Bake pie crusts light and cool.
Mix together coconut, pecans and margarine; toast lightly, set aside and cool.
Mix Eagle Brand, Cool Whip and cream cheese together.
Pour 1/2 mix in each pie shell.
Sprinkle 1/2 coconut mixture next; then drizzle caramel on top.
Repeat, layering ingredients.
This pie may be wrapped and frozen.
Set out of freezer and thaw a few minutes before serving.