Coconut Caramel Pie - cooking recipe

Ingredients

2 pie crusts, cooked and cooled
7 oz. coconut
3/4 stick butter
pecans
caramel topping
8 oz. cream cheese
1 can Eagle Brand milk
Cool Whip

Preparation

Cook and cool pie crusts.
Brown coconut in butter.
Mix cream cheese and Eagle Brand milk with mixer.
Layer browned coconut, pecans, caramel topping and cream cheese mixture.
Then repeat layers.
Cover with Cool Whip.
Drizzle with caramel topping. Freeze.