Coconut Pecan Pie - cooking recipe

Ingredients

2 baked pie shells
1 stick butter
7 1/2 oz. coconut
1/2 ??? pecans
1 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
1 (16 oz.) carton Cool Whip
1 (12 oz.) jar caramel topping

Preparation

Cream together the cream cheese and Eagle Brand milk.
Fold in Cool Whip.
Pour 1/2 of the cheese mixture into each pie shell. Drizzle 1/4 of the caramel sauce on each.
Sprinkle 1/4 of coconut mixture on each.
Repeat the layers.
Freeze 5 to 6 hours.
Thaw 10 minutes before serving.