Butterscotch Pie - cooking recipe

Ingredients

1 (6 oz.) pkg. frozen coconut
3/4 stick butter
1 1/2 c. chopped pecans
1 can condensed milk
1 (16 oz.) Cool Whip
1 (8 oz.) cream cheese
1 (12 oz.) jar caramel topping
2 deep dish pie shells, baked

Preparation

Melt butter in a saucepan; add coconut and pecans.
Brown lightly and set aside.
In a mixer, combine cream cheese and condensed milk.
Fold in Cool Whip.
Put 1/4 of this mixture into each pie shell.
Drizzle 1/4 jar caramel sauce on each, then sprinkle 1/4 coconut-pecan mixture on each pie.
Repeat layers. Freeze well.
Serve right from the freezer.