Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. butter or margarine
1 (7 oz.) pkg. flaked coconut (2 2/3 c.)
1/2 c. chopped pecans
1 (8 oz.) pkg. softened cream cheese
2 (8 oz.) containers thawed Cool Whip
2 baked 9-inch pie shells
1 (12 oz.) jar caramel ice cream topping
1 (14 oz.) can sweetened condensed milk

Preparation

Melt butter in large skillet.
Add coconut and pecans.
Cook until golden brown.
Stir frequently; set aside.
Combine cream cheese and condensed milk; beat until smooth.
Fold in Cool Whip. Spread 1/4 of cream cheese mixture in each pie shell.
Drizzle 1/4 of caramel topping on that.
Sprinkle 1/4 of coconut mix evenly over each pie.
Repeat layers until all used.
Cover; freeze until firm (overnight).
Let frozen pie stand at room temperature for 5 minutes before slicing.