Caramel Pie - cooking recipe

Ingredients

4 oz. cream cheese, softened
1/2 c. sweetened condensed milk
1 (8 oz.) carton Cool Whip, thawed
1 graham cracker crust (9-inch)
1/2 c. caramel ice cream topping
3/4 c. toasted coconut
1/4 c. toasted chopped pecans

Preparation

Blend cream cheese and milk.
Fold in Cool Whip.
Spread half into pie crust.
Drizzle with half of caramel topping.
Sprinkle half of coconut and pecans over caramel.
Repeat layers.
Chill or freeze until ready to serve.
Can be doubled for a crowd.
Can be made ahead of time and stored in freezer.
Serves 6 to 8.