Coconut Caramel Pie - cooking recipe

Ingredients

7 oz. coconut
1 c. pecans
3/4 c. butter
16 oz. Cool Whip
1 can Eagle Brand milk
12 oz. jar caramel sauce
1 (8 oz.) cream cheese
2 graham cracker crusts

Preparation

Melt butter.
Mix pecans and coconut in butter and brown lightly.
Set aside.
Blend together milk and cheese until smooth. Fold in Cool Whip.
Put 1/4 of Cool Whip mixture in bottom of each crust pan.
Drizzle 3 ounces of caramel sauce on top.
Sprinkle some of the coconut mixture on top.
Repeat layers.
Freeze.
Thaw slightly before serving.