Coconut Caramel Pie - cooking recipe

Ingredients

1 (7 oz.) pkg. coconut
3/4 stick margarine
1 c. chopped pecans
1 can Eagle Brand milk
16 oz. Cool Whip
1 (8 oz.) pkg. cream cheese
1 (12 oz.) jar caramel topping
2 large graham cracker pie shells

Preparation

Melt margarine.
Add coconut and nuts; brown lightly and set aside.
Combine cream cheese and Eagle Brand milk.
Fold in Cool Whip.
Pour 1/4 mixture in each pie shell.
Drizzle 1/4 jar caramel on each pie.
Sprinkle 1/4 coconut mixture on each pie.
Repeat layers, then freeze.
Serve frozen.
Yields 2 pies.