Coconut Caramel Pie - cooking recipe

Ingredients

1 (7 oz.) can coconut
3/4 stick margarine
1 c. chopped pecans
1 c. Eagle Brand milk
1 large carton Cool Whip
1 (8 oz.) pkg. cream cheese, softened
1 (12 oz.) jar caramel topping
2 pie shells, baked and cooled*

Preparation

Melt margarine.
Add coconut and pecans.
Brown lightly.
Set aside and let cool.
Combine the softened cream cheese and Eagle Brand milk using mixer.
Fold in Cool Whip.
Do not beat.
Place half of mixture in each pie shell.
Spread coconut-pecan mixture over each filled crust.
Drizzle caramel topping over each pie. Refrigerate and chill thoroughly.
May be frozen.
Serve right out of refrigerator or freezer.