Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. margarine
7 oz. coconut
1/2 c. chopped pecans
8 oz. cream cheese
14 oz. can Eagle Brand milk
16 oz. container Cool Whip
12 oz. jar caramel ice cream topping
2 deep pie shells (baked)

Preparation

Melt margarine in an iron skillet, add coconut and pecans. Cook slow until golden brown.
Set aside to cool.
Combine cream cheese and milk; beat until smooth.
Fold in whip topping.
Layer 1/4 cream cheese mixture in pie shell.
Drizzle 1/4 cup caramel. Sprinkle 1/4 coconut mixture.
Make second layer in same way. Makes 2 pies.
Cover and place in freezer.
These frozen pies make a great Christmas gift.