Coconut - Caramel Pie

• 1/4 c. butter or oleo
• 7 oz. pkg. flaked coconut
• 1/2 c. chopped pecans
• 8 oz. cream cheese, softened
• 1 can sweetened condensed milk
• 16 oz. frozen whipped topping, thawed
• 2 baked 9-inch pastry shells
• 12 oz. caramel ice cream topping

1. Melt butter in large skillet.
2. Add coconut and pecans; cook until golden brown, stirring frequently.
3. Set mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth.
4. Fold in whipped topping.
5. Layer 1/4 of cream cheese mixture in each shell.
6. Drizzle 1/2 of caramel topping on each pie.
7. Sprinkle 1/4 of coconut mixture evenly over each.
8. Repeat layers with remaining ingredients; cover and freeze until firm. Let frozen pie stand at room temperature 5 minutes before slicing. Yields two 9-inch pies.

butter, 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=677339 (may not work)