Caramel Cream Pie - cooking recipe

Ingredients

1 (16 oz.) container Cool Whip
1 can sweetened condensed milk
1 (8 oz.) pkg. cream cheese, softened
2 to 3 uncooked pie shells
chopped pecans
1 (7 oz.) coconut
1/4 c. melted margarine
1 jar caramel topping

Preparation

Cook pie shells as directed.
Then let cool.
Put nuts, coconut and butter on top of stove.
Cook on medium heat until brown.
Mix sweetened condensed milk and cream cheese with mixer.
Then add Cool Whip.
Layer in pie shells, starting with cream cheese mixture and alternating layers.
Then pour caramel on top when finished. Then sprinkle with a little bit of coconut mixture on top.
(Put 2 layers on each pie.)
Freeze until ready to serve.