Toasted Coconut-Pecan-Caramel Pie Or Dessert

• 2 packages 9-inch Ready Made Graham Cracker Crusts
• 1/2 sticks Butter Or Margarine
• 1 package Flaked Coconut, 7 Ounce Package
• 3/4 cups Chopped Pecans
• 1 package Cream Cheese, Softened (8 Ounce Package)
• 1 can Sweetened, Condensed Milk - 14-ounce Can
• 1 container Cool Whip, 16 Ounce Tub
• 1 jar Smucker's Caramel Ice Cream Topping, 12 Ounce Jar

1. 1. In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
2. 2. In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping (Cool Whip). Spread 1/4 of the cream cheese mixture into each pie crust. Sprinkle 1/4 of coconut mixture over each. Drizzle 1/4 of the caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture and drizzle with caramel.
3. 3. Pies may be served well chilled or frozen.
4. Note: This is so good served frozen - it's like a rich, custard-like ice cream. And of course we all know that freezing this will kill all those pesky calories!

graham cracker crusts, butter, coconut, pecans, cream cheese, cream topping

Taken from tastykitchen.com/recipes/desserts/toasted-coconut-pecan-caramel-pie-or-dessert/ (may not work)