Old Suzanna Pie - cooking recipe

Ingredients

1 (7 oz.) bag coconut
1 stick butter
1 c. nuts
1 (8 oz.) pkg. cream cheese
2 deep dish pie crusts, baked
1 (16 oz.) carton Cool Whip
1 (14 oz.) can sweetened condensed milk
caramel syrup (ice cream topping)

Preparation

In a skillet over low heat, mix coconut, nuts and butter together, stirring well, until coconut is lightly toasted; set aside.
Mix Cool Whip, milk and cream cheese in mixer bowl until smooth.
Spread a layer of Cool Whip mixture in pie crust. Drizzle with caramel, then spread a layer of coconut mixture. Repeat with a second layer, ending with coconut mixture.
Place in a 1-gallon freezer bag and freeze overnight.
Remove from freezer 30 minutes before serving.