Coconut - Caramel Pie - cooking recipe

Ingredients

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

Preparation

Melt butter in large skillet.
Add coconut and pecans; cook until golden brown, stirring frequently.
Set mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth.
Fold in whipped topping.
Layer 1/4 of cream cheese mixture in each shell.
Drizzle 1/2 of caramel topping on each pie.
Sprinkle 1/4 of coconut mixture evenly over each.
Repeat layers with remaining ingredients; cover and freeze until firm. Let frozen pie stand at room temperature 5 minutes before slicing. Yields two 9-inch pies.