Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. butter or margarine
1 (7 oz.) pkg. coconut
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) carton frozen whipped topping (such as Cool Whip), thawed
1 (12 oz.) jar caramel ice cream topping
2 (9-inch) pie shells, baked

Preparation

Melt butter in a large skillet.
Add coconut and pecans; cook until golden brown, stirring frequently.
Set aside.
Combine cream cheese and sweetened condensed milk.
Beat until smooth. Fold in whipped topping.
Layer 1/4 of cream cheese mixture in each pastry shell.
Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture on each pie.
Repeat layers with remaining ingredients.
Cover and freeze until firm.
Let stand at room temperature 5 minutes before serving.