Coconut-Caramel Pie - cooking recipe

Ingredients

1/4 c. margarine or butter
1 (7 oz.) pkg. flake coconut
1/3 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 (14 oz.) Eagle Brand milk
1 (16 oz.) Cool Whip, thawed
1 (9-inch) deep dish pie shell
1 (12 oz.) jar caramel ice cream topping

Preparation

Bake pie shells according to package directions.
Melt margarine in large skillet.
Add coconut and pecans.
Cook until golden brown, stirring frequently.
Set aside.