Pecan Cream Cheese Pie

• 1 (9 inch) pastry shells, baked and cooled
• 1 cup pecans, chopped
• 12 cup flaked coconut
• 14 cup butter or 14 cup margarine, melted
• 4 ounces cream cheese, softened
• 14 cup confectioners' sugar
• 1 34 cups whipped topping, thawed (Cool Whip)
• 12 cup caramel ice cream topping

1. Preheat oven to 350F.
2. TOPPING: In a bowl, combine pecans, coconut and butter.
3. Pour onto an ungreased 15x10 baking/jellyroll pan.
4. Bake 5 to 10 minutes or until golden brown, stirring occasionally.
5. Cool.
6. FILLING: Beat the cream cheese and sugar together until smooth.
7. Fold in whipped topping.
8. Spoon into pastry shell.
9. Sprinkle with coconut topping mixture and drizzle with caramel topping.
10. Refrigerate at least 2 hours before serving.

pastry shells, pecans, coconut, butter, cream cheese, sugar, whipped topping, caramel ice cream topping

Taken from www.food.com/recipe/pecan-cream-cheese-pie-120526 (may not work)