Kathy's Coconut Pecan Pie

• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk (Eagle brand)
• 1 (12 ounce) container Cool Whip
• 1 graham cracker crust
• 8 ounces angel flake coconut
• 12 cup chopped pecans

1. Blend cream cheese and condensed milk until well blended.
2. Fold in Cool Whip and pour into graham cracker crust.
3. Toast coconut and pecans at 350F between 8 and 10 minutes.
4. Cool thoroughly and place on top of pie.
5. Chill pie for 4 hours or more until set.

cream cheese, condensed milk, graham cracker crust, coconut, pecans

Taken from www.food.com/recipe/kathys-coconut-pecan-pie-28904 (may not work)