Coconut Caramel Pie - cooking recipe

Ingredients

2 deep dish pie shells
7 oz. coconut
1 stick margarine
1 c. chopped pecans
1 can Eagle Brand milk
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
1 jar caramel topping

Preparation

Cook and cool crust.
Melt margarine; add nuts and coconut and brown lightly.
Cream cheese and Eagle Brand milk.
Fold in Cool Whip.
Put 1/4 cream cheese mixture in each pie shell.
Drizzle 1/4 caramel, then 1/4 coconut mixture.
Repeat until using all. Freeze.