Old Suzanna Pie - cooking recipe

Ingredients

1/4 c. margarine
7 oz. bag coconut
1 c. pecans
8 oz. cream cheese
14 oz. Eagle Brand milk
16 oz. Cool Whip
12 oz. caramel topping
2 (9-inch) deep dish pie crusts

Preparation

Bake pie crust on low heat; melt margarine.
Add coconut and pecans.
Stir until toasted lightly brown.
Set aside.