Sinful Pie

• 2 graham cracker crusts
• 1 can Eagle Brand milk
• 1 (8 oz.) pkg. cream cheese
• 1/4 c. lemon juice
• 1 (20 oz.) Mrs. Richardson's butterscotch caramel topping for ice cream
• 2 (6 oz.) pkg. frozen Tropic Isle coconut
• 1 1/2 sticks real butter
• 2 c. chopped pecans
• 1/4 c. brown sugar
• 16 oz. carton Cool Whip

1. Melt butter in skillet with nuts, sugar and coconut.
2. Toast and stir about 5 minutes.
3. Mix together Eagle Brand milk, cream cheese, lemon juice and Cool Whip.
4. Pour this mixture about 1-inch thick in both pie crusts.
5. Divide coconut and nut mixture in half, then divide it again and put over each pie.
6. Drizzle topping over pie.
7. Put remainder of Cool Whip mixture on top of caramel mixture, then remaining nut mixture.
8. Drizzle rest of caramel topping on top.
9. Freeze until ready to serve.

graham cracker crusts, milk, cream cheese, lemon juice, richardsons butterscotch, frozen tropic, butter, pecans, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042067 (may not work)