Caramel Coconut Cream Cheese Pie - cooking recipe

Ingredients

1 c. grated pecans
1/4 c. oleo
7 oz. coconut
8 oz. cream cheese
1 can Eagle Brand milk
1 (16 oz.) container Cool Whip
1 (12 oz.) can caramel ice cream topping
2 deep dish pie crusts, baked

Preparation

Melt oleo in large skillet; add coconut and nuts and toast until brown.
Set aside.
Combine cream cheese and Eagle Brand milk; mix until smooth and fold in Cool Whip.
Layer 1/4 cup cream cheese mixture into each pie crust.
Drizzle on caramel topping; sprinkle toasted coconut and nuts on top and repeat each layer. Freeze until ready to serve.