Coconut Caramel Pie - cooking recipe

Ingredients

1 (7 oz.) pkg. coconut
1 c. chopped pecans
1 (16 oz.) carton whipped topping
1 (8 oz.) pkg. cream cheese
3/4 stick margarine
1 can Eagle Brand milk
1 (12 oz.) jar caramel topping
2 deep dish pie shells, baked or graham cracker crust

Preparation

Melt the margarine.
Add the coconut and chopped pecans. Brown lightly and set aside.
Combine the cream cheese and Eagle Brand milk using a mixer.
Fold in the whipped topping.
Put 1/4 of this mixture into each pie shell.
Drizzle 1/4 jar of the caramel sauce on each.
Sprinkle with 1/4 of the coconut mixture on each pie.
Repeat layer.
Freeze well and serve right from the freezer.