Coconut-Caramel Pie - cooking recipe

Ingredients

1/4 c. butter
1 (7 oz.) flaked coconut
1/2 c. chopped pecans
1 (8 oz.) cream cheese, softened
14 oz. sweetened condensed milk
16 oz. frozen Cool Whip
2 baked 9-inch pie shells
12 oz. jar caramel ice cream topping

Preparation

Melt butter in skillet; add coconut and pecans.
Cook until golden brown.
In bowl, combine cream cheese and sweetened condensed milk; beat until smooth and fold in whipped topping. Layer 1/4 cream cheese mixture in pastry shell, then 1/4 caramel and 1/4 coconut mixture.
Repeat and freeze pies.