Pecan-Coconut Hospitality Pies

• 1 can sweetened condensed milk
• 1 package cream cheese
• 2 tub Whipped topping
• 1 1/2 c. pecans
• 2 c. coconut
• 1/2 c. unsalted butter
• two graham cracker crusts
• 1 jar caramel ice cream topping

1. Preheat oven to 350F.
2. Beat the condensed milk and cream cheese in a large bowl with an electric mixer on medium speed until smooth.
3. Fold in the whipped topping.
4. On a large cookie sheet, combine the pecans, coconut and butter, and toast in the oven, stirring every 5 minutes, until coconut and pecans are golden, about 15 minutes.
5. Set aside to cool.
6. Spoon a quarter of the cream cheese mixture into each graham crust and spread with rubber spatula.
7. Top each pie with a quarter of the coconut mixture and drizzle generously with caramel topping.
8. Add another layer of cream cheese, coconut and caramel topping, using up ingredients.
9. Freeze until firm, at least 4 hours or overnight.
10. Let stand at room temperature 10 to 15 minutes before serving.

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

Taken from www.delish.com/recipefinder/Pecan-Coconut-Hospitality-Pies_ (may not work)