Coconut And Caramel Pie - cooking recipe

Ingredients

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

Preparation

Melt butter in large skillet, then add coconut and pecans. Cook until brown.
Set aside and let cool.
Combine cream cheese and condensed milk.
Beat until well mixed, then fold in Cool Whip. Put 1/4 cream cheese mixture in each pie shell.
Sprinkle each with 1/4 ounce pecan/coconut mix.
Layer caramel topping.
Repeat layering until all is used.
Wrap and freeze until firm.
This recipe yields 3 (9-inch) pies.
Tastes better when pie is frozen.