Coconut Caramel Pies

• 1/4 c. butter
• 7 oz. flaked coconut
• 1/2 c. chopped pecans
• 12 oz. caramel topping
• 8 oz. cream cheese, softened
• 14 oz. can sweetened condensed milk
• 16 oz. Cool Whip
• 2 pie shells, baked or graham cracker

1. Melt butter in a large skillet.
2. Add coconut and chopped pecans.
3. Cook until golden brown, stirring frequently.
4. Set aside. Combine cream cheese and sweetened condensed milk.
5. Beat until smooth.
6. Fold in Cool Whip.
7. Layer 1/4 of the cream cheese mixture in each shell.
8. Drizzle 1/4 topping on each pie.
9. Sprinkle 1/4 of the coconut mixture over each.
10. Repeat layers.
11. Freeze.
12. Remove from freezer about 30 minutes before serving.
13. Additional caramel sauce may be served with the pie.
14. If making individual serving pies, will make approximately 36.

butter, flaked coconut, pecans, caramel topping, cream cheese, condensed milk, pie shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=17020 (may not work)