"Ice Cream"-Coconut-Caramel Pies - cooking recipe

Ingredients

1/4 c. butter or margarine
7 oz. pkg. flaked coconut
3/4 c. chopped pecans
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
16 oz. Cool Whip
2 (9-inch) pie shells, baked
1 small jar caramel ice cream topping

Preparation

In heavy saucepan, melt butter.
Stir in coconut and pecans. Toast lightly, stirring frequently until coconut is golden.
Cool completely.
Beat cheese and milk until smooth.
Fold in Cool Whip.
Spread 1/4 cheese mixture into each pie shell.
Drizzle 1/4 of caramel over each pie.
Sprinkle 1/4 of coconut mixture over each pie.
Repeat layers, cover well and freeze until firm.
Let pies stand 5 minutes at room temperature before slicing.