Caramel, Pecan, Coconut Pies(Makes 2 Pies) - cooking recipe

Ingredients

2 baked 9-inch pastry shells
1/4 c. butter
1 (9 oz.) flaked coconut
1/2 c. chopped pecans
1 (8 oz.) softened cream cheese
1 (14 oz.) can sweetened condensed milk
1 (10 oz.) whipped topping, thawed
1 (12 oz.) jar caramel ice cream topping

Preparation

Melt butter in large skillet; add coconut and chopped pecans. Cook until brown; put aside.
Combine cream cheese and sweetened condensed milk and beat until smooth.
Fold in whipped topping. Layer 1/4 of cream cheese mixture into each pie.
Sprinkle 1/4 of coconut mixture evenly over each pie.
Repeat layers with remaining ingredients.
Cover and freeze until firm.
Let frozen pie stand at room temperature before slicing.