Coconut Cream Pie - cooking recipe

Ingredients

2 deep dish pie crusts
1 can Eagle Brand milk
7 oz. coconut
2 oz. margarine, melted
1 (16 oz.) can caramel pecan icing (may substitute with coconut pecan icing)
8 oz. cream cheese
12 oz. Cool Whip
1/2 c. chopped pecans

Preparation

Cook pie crusts as indicated and cool.
Mix together coconut, margarine and pecans.
Brown in oven, then cool.
Beat together cream cheese, Eagle Brand milk, icing and Cool Whip.
Layer in pie crust and top with cooled coconut and pecan mixture.
Freeze until 1 hour before serving.