Coconut Caramel Pie

• 1/4 c. butter or margarine
• 1 (7 oz.) pkg. coconut
• 1/2 c. chopped pecans
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 (16 oz.) carton frozen whipped topping (such as Cool Whip), thawed
• 1 (12 oz.) jar caramel ice cream topping
• 2 (9-inch) pie shells, baked

1. Melt butter in a large skillet.
2. Add coconut and pecans; cook until golden brown, stirring frequently.
3. Set aside.
4. Combine cream cheese and sweetened condensed milk.
5. Beat until smooth. Fold in whipped topping.
6. Layer 1/4 of cream cheese mixture in each pastry shell.
7. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture on each pie.
8. Repeat layers with remaining ingredients.
9. Cover and freeze until firm.
10. Let stand at room temperature 5 minutes before serving.

butter, coconut, pecans, cream cheese, condensed milk, frozen whipped topping, caramel ice cream topping, pie shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=58802 (may not work)