Coconut Caramel Pie - cooking recipe

Ingredients

1 (7 oz.) pkg. coconut
1 c. chopped pecans
3/4 stick margarine
1 can condensed milk
1 (16 oz.) container whipped topping
1 (8 oz.) pkg. cream cheese
1 (12 oz.) jar caramel topping
2 deep dish pie shells, baked

Preparation

Melt margarine; add coconut and chopped pecans.
Brown on top of stove in a pan and set aside.
Combine cream cheese and milk with mixer and fold in whipped topping.
Put 1/2 of mixture in each pie shell.
Drizzle 1/2 jar of caramel sauce on each pie. Sprinkle with 1/2 of browned coconut mixture.
Repeat layers and freeze well.
Serve right from freezer.