Frozen Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. butter
7 oz. flaked coconut
1/2 c. chopped pecans
8 oz. cream cheese
2 graham cracker pie shells
14 oz. sweetened condensed milk
16 oz. Cool Whip
12 oz. caramel ice cream topping

Preparation

Melt butter; add coconut and pecans.
Cook until golden brown. Set aside until completely cool.
Beat cream cheese and condensed milk until creamy.
Fold in whipped topping.
Set aside one cup coconut mixture and combine remaining mixture with cream cheese/whipped topping.
Spread 1/4 of cream cheese mixture in each pie shell and drizzle caramel.
Repeat.
Top with remaining coconut mixture.
Keep frozen and set at room temperature 5 to 10 minutes before serving.
Vanilla or chocolate crumb crust may be used instead of graham cracker.