Coconut-Caramel Pie - cooking recipe

Ingredients

1/4 c. margarine
7 oz. flaked coconut
1 can sweetened condensed milk
12 oz. caramel ice cream topping
1/2 c. chopped pecans
8 oz. cream cheese, softened
12 oz. Cool Whip
2 deep dish pie shells

Preparation

Melt margarine in skillet and add pecans and coconut.
Cook until golden brown.
Set aside.
Beat cheese until smooth; add condensed milk and beat a little longer.
Fold in Cool Whip.
Take 1/4 of the cream mixture and place in each pie shell; then spread 1/4 of the caramel topping on each.
Next sprinkle 1/4 of the coconut mixture on top of each.
Repeat the process.
Freeze.
Let stand about 10 minutes before serving.