Coconut Caramel Pie - cooking recipe

Ingredients

1/4 c. margarine
1 (7 oz.) pkg. flaked coconut
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) whipped topping
1 (12 oz.) caramel ice cream topping
2 (9-inch) baked pie crusts

Preparation

Melt margarine in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown; stir often.
Combine cream cheese and sweetened condensed milk.
Beat until smooth.
Fold in whipped topping.
Layer 1/4 of cream cheese mixture in shell. Then layer 1/4 of caramel topping; then add 1/4 of coconut and pecans.
Repeat, ending with coconut and pecans.
Freeze until firm.
Let stand 5 minutes before slicing.
Makes 2 pies.