Coconut Caramel Pie(Makes Two Pies. They Can Be Frozen For Months.) - cooking recipe

Ingredients

2 graham cracker crusts (you can use a baked crust)
1/4 c. margarine
1 (7 oz.) can coconut
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 (14 oz.) can Eagle Brand milk
1 (16 oz.) carton Cool Whip, thawed
1 (12 oz.) jar caramel sauce

Preparation

Melt margarine, coconut and pecans in skillet until hot and brown.
Combine cream cheese and milk; beat until smooth.
Fold in Cool Whip.
Layer about 1/4 or 1/3 cheese mixture in each pie shell.
Sprinkle about 1/3 of pecans and coconut, then drizzle caramel around over the pies.
Repeat layers until all is used. Freeze.
Takes about 10 to 15 minutes out of freezer until ready to slice.