Coconut caramel drizzle pie

• 2-3 9 inch graham cracker crust
• 6 tablespoon butter
• 1 bag (7 ounce) shredded coconut
• 1/2 cup chopped pecans
• 1 can (14 ounce) sweetened condensed milk
• 8 ounce cream cheese softened
• 1 (16 ounce) frozen whipped cream, thawed
• 1 jar (12 ounce) caramel ice cream topping

1. Place butter in skillet and melt over medium heat add coconut and pecans stirring to coat.
2. Saute until coconut and pecans are lightly toasted about 5 minutes set aside.
3. In mixer, whip together condensed milk and cream cheese until fluffy fold in the whipped topping spoon a fourth of cream cheese into each graham cracker crust drizzle each with a fourth of the caramel topping.
4. Top each with coconut and pecan mixture
5. Repeat layers until all ingredients are gone ending with the coconut mixture on top.
6. Freeze overnite.
7. Keep in freezer

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

Taken from cookpad.com/us/recipes/475150-coconut-caramel-drizzle-pie (may not work)