Coconut Caramel Pie

• 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 condensed milk
• 1 (16 oz.) carton frozen whipped topping, thawed
• 2 baked 9 inch pie shells (deep dish)
• 1 (12 oz.) jar caramel ice cream topping

1. Melt butter in skillet; add coconut and chopped pecans.
2. Cook until golden brown, stirring frequently. Set aside and let cool. Combine cream cheese, condensed milk and beat until smooth. Fold in whipped topping. Layer 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 coconut mixture evenly over each pie. Repeat layers with remaining ingredients.
3. Cover and freeze. Let stand 3 to 4 minutes before slicing.

margarine, flaked coconut, pecans, cream cheese, condensed milk, frozen whipped topping, caramel ice cream topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=784264 (may not work)