Frozen Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. margarine
1 (7 oz.) coconut
1/2 c. chopped pecans
1 (8 oz.) cream cheese
1 (14 oz.) Eagle Brand milk
1 (16 oz.) Cool Whip
2 baked pie crusts
1 pt. butterscotch caramel ice cream topping

Preparation

Melt butter in a small pan on stovetop.
Add coconut and nuts. Cook until golden brown.
In a mixing bowl, combine cream cheese and Eagle Brand milk.
Beat until smooth. Fold in Cool Whip. Layer 1/4 of the cream cheese mixture.
Drizzle caramel mixture. Sprinkle melted coconut mixture and repeat.
(This recipe makes 2 pies.) Cover with foil and freeze.
Serve from freezer.