Coconut Caramel Pie - cooking recipe

Ingredients

1 (7 oz.) pkg. coconut
3/4 stick oleo
1 c. chopped pecans
1 can Eagle Brand milk
1 (16 oz.) carton Cool Whip
1 (8 oz.) pkg. cream cheese
1 (12 oz.) jar caramel topping
2 deep dish pie shells, baked

Preparation

Melt oleo.
Add coconut and pecans.
Lightly brown; set aside. Combine cream cheese and Eagle Brand milk with mixer.
Fold in Cool Whip.
Put 1/4 of the mixture into each pie shell.
Drizzle 1/4 jar caramel topping on each pie, then sprinkle coconut mixture over.
Repeat layers.
Freeze.