Ole Suzanne Pie - cooking recipe

Ingredients

8 oz. cream cheese
16 oz. Cool Whip
1 can Eagle Brand milk
2 c. chopped pecans
1 small can coconut
3 graham cracker crusts
1 small jar caramel ice cream sauce

Preparation

Combine cream cheese, Cool Whip and milk.
Toast nuts and add to mixture.
Pour into pie crusts.
Toast coconut and sprinkle over pies.
Add caramel sauce on top of coconut.
Pies are best if frozen 24 hours before serving, then thaw for 1 hour and serve.