Caramel-Coconut Pie - cooking recipe

Ingredients

2 (9-inch) pie crusts, cooked
1 (12 oz.) Cool Whip
1 (7 oz.) can coconut
1 (8 oz.) cream cheese
1 can condensed milk
1 c. chopped pecans
1/2 c. oleo
1 small bottle caramel sauce topping

Preparation

Mix cream cheese and sweet condensed milk.
Fold in Cool Whip. Set in refrigerator and chill.
Melt oleo in iron skillet on medium heat on top of stove.
Add coconut and pecans and toast on medium heat, stirring often.
It takes about 6 to 8 minutes.
Pour on paper towel and let cool.
Layer Cool Whip mixture in pie shell.
Drizzle with caramel sauce and the coconut and pecans. Keep repeating this until shell is full.