Coconut Caramel Pie

• 1/4 c. butter or margarine
• 1 (7 oz.) pkg. flaked coconut (2 2/3 c.)
• 1/2 c. chopped pecans
• 1 (8 oz.) pkg. softened cream cheese
• 2 (8 oz.) containers thawed Cool Whip
• 2 baked 9-inch pie shells
• 1 (12 oz.) jar caramel ice cream topping
• 1 (14 oz.) can sweetened condensed milk

1. Melt butter in large skillet.
2. Add coconut and pecans.
3. Cook until golden brown.
4. Stir frequently; set aside.
5. Combine cream cheese and condensed milk; beat until smooth.
6. Fold in Cool Whip. Spread 1/4 of cream cheese mixture in each pie shell.
7. Drizzle 1/4 of caramel topping on that.
8. Sprinkle 1/4 of coconut mix evenly over each pie.
9. Repeat layers until all used.
10. Cover; freeze until firm (overnight).
11. Let frozen pie stand at room temperature for 5 minutes before slicing.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=333390 (may not work)