Caramel Coconut Pie - cooking recipe

Ingredients

1/4 cup butter
7 ounces flaked coconut
1/2 cup chopped pecans
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
16 ounces frozen whipped topping
2 9-inch graham cracker crusts
1 (12 ounce) jar caramel ice cream topping

Preparation

Melt butter in large skillet.
Add coconut and 1/2 cup pecans.
Cook until golden, stirring frequently.
Set aside and let cool slightly.
Combine cream cheese and sweetened condensed milk.
Beat with electric mixer at medium speed until smooth.
Fold in whipped topping.
Layer 1/4 cream cheese mixture in each pie shell.
Drizzle 1/4 caramel topping over each pie.
Sprinkle 1/3 coconut mixture evenly over each pie.
Repeat layers with remaining cream cheese mixture, caramel topping and coconut mixture.
Cover and freeze pies for at least 8 hours.
Let frozen pies stand at room temperature for 5 minutes before slicing.
Garnish as desired.