Coconut Pumpkin Cream Pie - cooking recipe

Ingredients

1 1/2 c. coconut
1 c. chopped pecans
1/4 c. sugar
1/2 stick margarine
2 baked pie shells, cooked
1 jar caramel ice cream topping
1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
1 (8 oz.) Cool Whip

Preparation

In a saute pan on medium heat, melt margarine, coconut, pecans and sugar.
Saute until slightly browned.
Cool.
Next blend cream cheese, sugar and Cool Whip until well mixed.