Judy'S Frozen Caramel Pie - cooking recipe

Ingredients

2 (9-inch) pie crusts, baked
14 oz. sweetened condensed milk
16 oz. Cool Whip, thawed
1/2 c. chopped pecans
7 oz. flaked coconut
1/4 c. butter or oleo
8 oz. cream cream cheese, softened
12 oz. caramel ice cream topping

Preparation

Melt butter; add coconut and nuts.
Cook until golden brown. Combine cream cheese and condensed milk.
Beat until smooth.
Fold in whipped topping.
Layer 1/4 of cream cheese mix in each pan. Drizzle 1/4 of caramel topping over each.
Sprinkle with 1/4 of coconut mix over each.
Repeat layers.
Freeze until firm.
Let stand 5 minutes at room temperature before cutting.
Very rich. Serve small portions.