Caramel Pie - cooking recipe

Ingredients

1/2 c. butter or margarine
8 oz. cream cheese
8 oz. coconut
1/2 c. pecans (or more)
1 (14 oz.) Eagle Brand milk
1 (16 oz.) container Cool Whip, thawed
1 (12 oz.) caramel ice cream topping
2 pie shells, baked and cooled

Preparation

Melt butter, coconut and pecans; toast until golden brown. Then cool.
Combine cream cheese and milk; beat until smooth. Fold in Cool Whip.
Layer 1/4 cream cheese mixture in each pie shell; add a layer of coconut mixture.
Drizzle caramel topping over it.
(Heat topping in a microwave 30 to 40 seconds in a jar.) Layer until filled; keep in freezer until 15 to 20 minutes before serving.