Baskin-Robbins Pie - cooking recipe

Ingredients

2 Keebler butter crusts
1 (8 oz.) pkg. cream cheese, softened
1 large Cool Whip
1 can condensed milk
1 c. coconut
1 c. chopped pecans
1/4 c. margarine
Mrs. Richardson's butterscotch-caramel fudge topping

Preparation

Beat cream cheese and condensed milk together with mixer until lumps are gone.
Fold in Cool Whip and pour into 2 butter crust pie shells.
In a skillet, toast the coconut and pecans in melted margarine until brown.
Sprinkle toasted coconut and pecans over the 2 pies.
Drizzle 1/2 of Mrs. Richardson's butterscotch-caramel fudge topping on top of pies.
Freeze.
Remove from freezer 10 minutes before serving.