Coconut Caramel Pie - cooking recipe

Ingredients

1 (7 oz.) pkg. coconut
3/4 stick margarine
1 c. pecans
1 can Eagle Brand milk
1 (16 oz.) Cool Whip
1 (8 oz.) cream cheese
1 (12 oz.) jar caramel
2 pie shells, baked

Preparation

Melt margarine; add coconut and chopped pecans.
Brown lightly in oven; set aside.
Combine softened cream cheese and milk, using mixer.
Fold in Cool Whip.
Put 1/4 of this mixture into each pie shell.
Drizzle 1/4 jar of caramel sauce on each.
Sprinkle with 1/4 of the coconut and pecan mixture on each pie and repeat layers. Freeze.
Serve right from freezer.