Caramel Coconut Pecan Pies

• 2 (9 inch) pie crusts
• 12 cup margarine
• 1 cup chopped pecans
• 2 cups coconut
• 1 (14 1/2 ounce) can sweetened condensed milk
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) container Cool Whip
• caramel ice cream topping or butterscotch sundae sauce

1. Bake& cool both pie shells.
2. Mix melted margarine with nuts& coconut& place on cookie sheet, toast till golden brown-- Remove& cool.
3. Blend together milk, softened cream cheese& cool whip.
4. Put 1/2 mixture in each pie shell.
5. Sprinkle with coconut mixture.
6. Drizzle with ice cream topping of choice.
7. Repeat layers.
8. Save some coconut topping for tops of both pies!
9. Refridgerate for hour before serving or freeze & thaw before serving.
10. I have found that freezing it works the best!

margarine, pecans, coconut, condensed milk, cream cheese, caramel ice cream topping

Taken from www.food.com/recipe/caramel-coconut-pecan-pies-95634 (may not work)