Caramel Pie - cooking recipe

Ingredients

4 oz cream cheese, softened
1/2 cup Eagle Brand milk
1 (8 oz) carton Cool Whip, thawed
1 (9-inch) graham cracker crust
1/2 cup caramel ice cream topping
3/4 cup coconut, toasted
1/4 cup chopped pecans, toasted

Preparation

In mixing bowl, blend cream sheese and milk.
Fold in Cool Whip.
Spread half into pie crust.
Drizzle with half of caramel topping.
Combine coconut and pecans.
Sprinkle half over the caramel.
Repeat layers.
Chill or freeze until serving.