Coconut Caramel Pie - cooking recipe

Ingredients

1 (7 oz.) can flaked coconut
3/4 c. stick oleo
1 c. chopped pecans
1 can Eagle Brand milk
1 (16 oz.) Cool Whip
1 (8 oz.) cream cheese (room temperature)
1 (12 oz.) caramel topping
2 deep dish pie shells, baked and cooled

Preparation

Melt oleo; add coconut and chopped pecans.
Brown lightly on top of stove, stirring until brown.
Set aside and cool completely.