Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. margarine
1 (7 oz.) can coconut
1 c. pecans, chopped
1 (8 oz.) cream cheese
1 can condensed milk
1 (16 oz.) Cool Whip
2 deep dish pie shells, baked
1 (12 oz.) jar caramel topping, microwaved 1 minute

Preparation

Melt margarine in large skillet.
Add coconut and pecans.
Cook until slightly browned.
Set aside.
Combine cream cheese and condensed milk.
Beat with mixer.
Fold in Cool Whip.
Layer 1/4 cream cheese mixture in each pie shell.
Drizzle 1/4 caramel topping on each cream cheese mixture.
Sprinkle 1/4 coconut mixture on top.
Repeat layers, then freeze.
Makes 2 pies.