Coconut Caramel Pie - cooking recipe

Ingredients

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

Preparation

Melt butter in large skillet.
Add coconut and pecans.
Cook until brown; set aside.
Combine cream cheese and Eagle Brand milk; beat well.
Fold in Cool Whip.
Layer 1/4 cream cheese mixture in each pie shell.
Drizzle with 1/4 caramel topping over cream cheese mixture.
Sprinkle with 1/4 coconut mixture.
Repeat layers.
Serve frozen.