Frozen Coconut Caramel Pie

• 2 tablespoons butter
• 1 cup sweetened shredded coconut
• 1/4 cup chopped pecans
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 carton (16 ounces) frozen whipped topping, thawed
• 2 graham cracker crusts (9 inches each)
• 1 jar (12 ounces) caramel ice cream topping

1. In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside.
2. In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture.
3. Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.

butter, coconut, pecans, cream cheese, condensed milk, frozen whipped topping, graham cracker crusts, caramel ice cream topping

Taken from www.tasteofhome.com/recipes/frozen-coconut-caramel-pie/ (may not work)