Caramel-Pecan Cheesecake - cooking recipe

Ingredients

1/4 c. melted butter
7 oz. pkg. coconut
1 c. chopped pecans
8 oz. soft cream cheese
1 can Eagle Brand milk
16 oz. container Cool Whip
2 graham cracker crusts
1 jar caramel ice cream topping

Preparation

Toast butter, coconut and pecans in a skillet and let cool. In another bowl mix the cream cheese and Eagle Brand milk.
Fold in the Cool Whip.
Layer ingredients as follows:
1/4 cream cheese mixture, 1/4 jar caramel topping and 1/4 toasted coconut and nuts. Repeat layers.
Place in freezer and serve slightly thawed.
Very rich!!