Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. butter
1 (7 oz.) coconut, shredded
1/2 c. pecans, chopped
1 (8 oz.) cream cheese, softened
1 can sweetened condensed milk
1 (16 oz.) Cool Whip
1 (12 oz.) caramel flavored ice cream topping
2 (9-inch) pie shells, baked

Preparation

Melt butter in skillet.
Add coconut and pecans.
Cook until brown, stirring frequently.
Set aside.
Combine cream cheese and condensed milk; beat until smooth.
Fold in Cool Whip.
Layer 1/4 cream cheese mixture in pastry shell.
Drizzle caramel topping on pie.
Sprinkle coconut mixture.
Repeat layers.
Cover and freeze until firm.
Let frozen pie stand 5 minutes before slicing.