Coconut Pecan Caramel Pie - cooking recipe

Ingredients

1 (7 oz.) pkg. coconut
3/4 stick margarine
1 c. chopped pecans
1 can Eagle Brand milk
1 (16 oz.) container Cool Whip
1 (8 oz.) pkg. cream cheese
1 (12 oz.) jar caramel topping
2 deep dish pie shells, baked

Preparation

Melt margarine.
Add coconut and pecans; brown lightly.
Set aside to cool.
Combine the softened cream cheese and Eagle Brand milk, using a mixer.
Fold in the Cool Whip.
Put 1/4 of this mixture into each pie shell.
Drizzle 1/4 jar of the caramel topping on each, then sprinkle with 1/4 of the coconut mixture on each pie.
Repeat layers on each pie.
Freezes well.
Serve right from the freezer.