Coconut Caramel Pies - cooking recipe

Ingredients

1/4 c. oleo
1 (7 oz.) bag coconut (flaked)
1/2 c. chopped pecans
2 graham cracker crusts
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Borden's condensed milk
1 (16 oz.) Cool Whip
1 (12 oz.) jar caramel ice cream topping

Preparation

Melt oleo in skillet; add coconut and pecans.
Cook until golden brown; stir frequently.
Set aside to cool.
Combine cream cheese and milk; beat until smooth.
Fold in Cool Whip.
Layer 1/4 cream cheese mix in each pie crust.
Drizzle 1/4 caramel topping on each and sprinkle 1/4 coconut mix on each.
Repeat layers. Cover and freeze until firm.