Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. butter or margarine
1/2 c. chopped pecans
7 oz. coconut
8 oz. cream cheese, softened
16 oz. Cool Whip, thawed
12 oz. jar caramel ice cream topping
2 graham cracker pie shells
1 can Eagle Brand milk

Preparation

Melt butter in a large skillet; add coconut and pecans.
Cook until golden brown, stirring frequently.
Set aside.
Combine cream cheese and Eagle Brand milk; beat until smooth.
Fold in the Cool Whip.
Layer 1/4 of the cream cheese mixture into each pie shell.
Drizzle 1/4 of caramel topping on each pie.
Sprinkle 1/4 of coconut mixture evenly over each pie.
Repeat layers 1 more time with remaining ingredients.
Cover with plastic wrap and freeze until firm.
Thaw for only 3 to 5 minutes.
Best served partially frozen.