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 sweetened condensed milk
• 1 (16 oz.) container frozen whipped topping, thawed
• 2 baked (9-inch) pastry shells
• 1 (12 oz.) jar caramel ice cream topping

1. Melt margarine in large skillet.
2. Add coconut and chopped pecans; cook until golden brown, stirring frequently.
3. Set the mixture aside.
4. Combine cream cheese and sweetened condensed milk; beat until smooth.
5. Fold in whipped topping.
6. Layer one-fourth of cream cheese mixture in each pastry shell.
7. Drizzle one-fourth of caramel topping on each pie.
8. Sprinkle one-fourth of coconut-pecan mixture evenly over each pie.
9. Repeat layers with remaining ingredients; cover and freeze until firm.
10. Let frozen pies stand at room temperature 5 minutes before slicing.
11. Yield:
12. 2 (9-inch) pies.
13. Rich, so may be cut in eighths.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186833 (may not work)