Coconut-Caramel Pie - cooking recipe

Ingredients

1/4 c. margarine
1 (7 oz.) pkg. flaked coconut
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) container frozen whipped topping, thawed
2 baked (9-inch) pastry shells
1 (12 oz.) jar caramel ice cream topping

Preparation

Melt margarine in large skillet.
Add coconut and chopped pecans; cook until golden brown, stirring frequently.
Set the mixture aside.
Combine cream cheese and sweetened condensed milk; beat until smooth.
Fold in whipped topping.
Layer one-fourth of cream cheese mixture in each pastry shell.
Drizzle one-fourth of caramel topping on each pie.
Sprinkle one-fourth of coconut-pecan mixture evenly over each pie.
Repeat layers with remaining ingredients; cover and freeze until firm.
Let frozen pies stand at room temperature 5 minutes before slicing.
Yield:
2 (9-inch) pies.
Rich, so may be cut in eighths.