Caramel Pies - cooking recipe

Ingredients

7 oz coconut
3/4 stick margarine
1 c pecans
1 c Eagle Brand Milk
1 16 oz Carton Cool Whip
1 8 oz Pkg Cream Cheese
1 12 oz Jar caramel topping
2 Graham Cracker Crust

Preparation

Melt margarine;
add coconut, pecans and lightly brown in oven.
Combine cream cheese and Eagle Brand milk in mixes bowl. Beat until smooth.
Fold in cool whip.
Put 1/4 cream cheese mixture into pie shell and sprinkle with 1/4 of coconut mixture. Drizzle with caramel topping.
Repeat layers, Refrigerate.
Can be frozen and served slightly frozen.