Coconut-Caramel Pies - cooking recipe

Ingredients

1/4 c. butter or margarine
1 (7 oz.) pkg. flaked coconut
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) container frozen whipped topping, thawed
2 baked 9-inch pastry shells
1 (12 oz.) jar caramel ice cream topping

Preparation

Melt butter in a large skillet. Add coconut and chopped pecans; cook until golden brown, stirring frequently. Set the mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipped topping.