Caramel Pie - cooking recipe

Ingredients

1/4 c. butter
1 (7 oz.) pkg. coconut
1/2 c. pecans, chopped
1 (6 oz.) jar caramel topping
1 (8 oz.) cream cheese
1 (14 oz.) Eagle Brand sweetened condensed milk
1 (12 oz.) Cool Whip

Preparation

Bake 3 pie crusts.
Toast in a skillet the coconut and pecans in butter; set aside to cool.
Cream together cream cheese and condensed milk, then fold in Cool Whip.
Layer coconut mixture in baked crust, then Cool Whip mixture, ending with nut mixture on top.
Drizzle caramel topping on top of each pie.
Freeze until ready to serve.
Set out of freezer 30 minutes before serving.