Caramel Pie - cooking recipe

Ingredients

2 pie shells, baked
4 Tbsp. margarine
7 oz. coconut
1 c. pecans
1 can Eagle Brand milk
1 (16 oz.) Cool Whip
1 jar caramel topping
1 (8 oz.) cream cheese

Preparation

Bake both crusts and let cool.
Brown margarine, coconut and pecans.
Set aside to cool.
Mix cream cheese and Eagle Brand milk until smooth.
Take Cool Whip and fold into cream cheese and Eagle Brand mixture.
Take 1/4 of cream cheese mixture and place into a pie crust, then sprinkle nut mixture on top and pour 1/4 of caramel topping.
Repeat with second layer of cream cheese mixture, nut mixture and caramel.
After finishing second layer, place in freezer.
Best eaten when cold and firm.