Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. butter
1 (7 oz.) can flaked coconut
1/2 c. chopped pecans
1 (8 oz.) cream cheese
1 can Eagle Brand milk
1 (16 oz.) Cool Whip
1 jar caramel topping
2 graham pie shells

Preparation

Melt butter in skillet; add coconut and pecans.
Cook until golden brown; stir continually.
Let cool.
Combine cream cheese and Eagle Brand milk; beat until smooth.
Fold in Cool Whip.
Pour 1/4 cream mixture in each pie shell.
Drizzle caramel on each pie. Sprinkle coconut evenly over each pie.
Repeat layers until all is used.
Freeze.
Take out 1 hour before time to serve.
Enjoy.