Ole Suzanna Pie - cooking recipe

Ingredients

2 deep dish pie shells
1 c. chopped pecans
1 (7 oz.) bag coconut
1/4 c. margarine
1 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
1 (16 oz.) container Cool Whip
1 jar caramel syrup (Smucker's)

Preparation

Bake pie shells.
Mix chopped pecans, coconut and margarine. Cook on stove until lightly toasted.
Set aside to cool.
Mix the cream cheese, Eagle Brand milk and Cool Whip.
Put 1/2 of cream cheese mixture in pie shells.
Drizzle caramel syrup and top with 1/2 of pecan mixture.
Repeat and top with pecan mixture.
Freeze overnight; thaw about 20 minutes before serving.