Caramel Pies - cooking recipe

Ingredients

2 (9-inch) pie shells, baked
7 oz. can coconut
1 c. chopped pecans
1/2 stick butter
8 oz. cream cheese
1 can condensed milk
12 oz. Cool Whip
1 jar caramel topping

Preparation

Melt butter in skillet.
Add coconut and pecans.
Stir over medium heat until coconut is toasted.
Mix together cream cheese, condensed milk and Cool Whip.
Put 1/2 of cream cheese mixture in bottom of both pie shells.
Add 1/2 of coconut and pecan mixture to this.
Drizzle 1/2 jar of caramel topping.
Repeat layers, ending with caramel topping.
Keep refrigerated.