Coconut Caramel Pie - cooking recipe

Ingredients

1 c. chopped pecans
6 Tbsp. butter
1 (7 oz.) can or coconut
1 can sweetened condensed milk
1 (16 oz.) Cool Whip
1 (8 oz.) cream cheese, softened
1 squeeze bottle caramel topping
2 graham cracker pie shells (I get the ones that say they have 2 extra slices.)

Preparation

Melt butter; mix in pecans and coconut.
Spread on cookie sheet and bake at 325\u00b0 until slightly brown.
Stir occasionally. Let cool.
Mix milk, cream cheese and Cool Whip (add the Cool Whip a little at a time).
Equally divide the mixture into the pie shells.
Equally put coconut/pecan mixture on top.
Put as much or as little caramel on top of each pie as desired.
Freeze.