*Coconut Caramel Pie*(Recipe Makes Two Pies)

• 1/4 c. butter
• 1 c. chopped pecans
• 1 (14 oz.) can Eagle Brand milk
• 16 oz. Cool Whip, thawed
• 2 baked (9-inch) pie shells
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (7 oz.) pkg. flaked coconut
• 1 (12 oz.) jar caramel ice cream topping

1. Melt butter in a large skillet.
2. Add coconut and chopped pecans.
3. Cook until golden brown, stirring frequently.
4. Set mixture aside.
5. Combine cream cheese and Eagle Brand milk.
6. Beat until smooth.
7. Fold in Cool Whip.
8. Layer 1/4 of cream cheese mixture in each pie shell.
9. Drizzle caramel topping on each pie.
10. Sprinkle 1/4 of coconut mixture on top.
11. Repeat layers with remaining ingredients, ending with coconut.
12. Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1052010 (may not work)