Coconut Caramel Pie - cooking recipe

Ingredients

8 oz. cream cheese
1 can Eagle Brand milk
1 (12 oz.) Cool Whip
7 oz. coconut
1 c. chopped coconut
caramel ice cream topping
2 deep-dish pie crusts
1 stick butter

Preparation

Cream the cheese well with mixer. Add Eagle Brand milk. Beat until smooth, then fold in Cool Whip. Toast coconut in thick skillet with butter over low heat. Add pecans. Set aside until cool. Pour 1/4 of mixture in each pie crust. Put 1/4 of toasted coconut on top of mixture. Add caramel topping. Repeat layers. This makes 2 pies.