Praline 'N Cream Pies - cooking recipe

Ingredients

2 deep dish baked pie crusts
1 can coconut
8 oz. cream cheese, softened
1 can Eagle Brand sweetened condensed milk
Smucker's butterscotch topping
1 c. chopped nuts
1/4 c. margarine
16 oz. Cool Whip

Preparation

Brown nuts and coconut in margarine to make praline mixture; set aside to cool.
Mix softened cream cheese with sweetened condensed milk; fold in Cool Whip.
Put 1/4 cream cheese mixture in each pie shell, then add 1/4 praline mixture.
Drizzle on 1/4 jar of topping.
Repeat layers, ending with cream cheese mixture topped with drizzle of butterscotch topping.