Connie'S Pie - cooking recipe

Ingredients

2 graham cracker pie crusts
1 (16 oz.) container Cool Whip
1 can Eagle Brand milk
1 (8 oz.) pkg. cream cheese
1 (7 oz.) can coconut
1 stick butter
1/2 c. chopped pecans
1 jar caramel topping

Preparation

Mix Cool Whip, cream cheese and Eagle Brand milk together until smooth.
Toast coconut and pecans in butter; let cool.
Pour pie crust 1/2 full with filling.
Sprinkle with coconut and pecans and drizzle caramel over that.
Repeat until crust is full (2 layers).
Freeze until ready to eat.