Caramel Coconut Pie

• 2 deep dish pie crusts, baked & cooled
• 1/4 c. butter
• 1/2 c. pecan pieces
• 7 oz. coconut
• 1-8 oz. cream cheese, softened
• 1-14 oz. can Eagle condensed milk
• 1-16 oz. Cool Whip, softened
• 1 jar caramel topping

1. Bake pie crusts and cool. Melt butter in saucepan. Stir in pecan pieces & coconut. Stir until brown (keep heat on low). Set aside for later. In a bowl, combine cream cheese and condensed milk. Beat with mixer until smooth. Take a spoon and stir in Cool Whip. Place 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 jar caramel topping over each pie, then 1/4 coconut mixture over each pie. Then repeat layers of cream cheese mixture, caramel topping and coconut mixture. Cover & freeze for 8 hours. Let set for 5 minutes after removing from freezer, before serving.

dish pie crusts, butter, pecan, coconut, cream cheese, condensed milk, caramel topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=29349 (may not work)