Best Ever Caramel Pie - cooking recipe

Ingredients

1/4 c. butter
7 oz. coconut
1/2 c. pecans, chopped
14 oz. Eagle Brand milk
8 oz. pkg. cream cheese
16 oz. Cool Whip
1 jar caramel ice cream topping
2 (9-inch) baked pie shells

Preparation

Melt butter. Add coconut and pecans. Cook over medium heat until coconut is lightly toasted. In bowl, mix Eagle Brand milk and cream cheese; fold in Cool Whip. Divide in half and layer into each pie shell the cream cheese mixture, the coconut, then the caramel. Repeat layers, ending with topping. Freeze. Will keep for weeks in the freezer. Thaw 10 to 15 minutes before serving.