Coconut-Caramel Pie

• 14 cup butter
• 1 13 cups flaked coconut
• 12 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) carton frozen whipped topping, thawed
• 2 baked 9-inch pie shells
• 1 (12 ounce) jar caramel ice cream topping

1. In a large skillet, heat butter until melted.
2. Stir in coconut and pecans.
3. Cook and stir over medium heat for 6 to 8 minutes or until coconut is golden brown.
4. Cool.
5. In a bowl, beat cream cheese with an electric mixer until smooth.
6. Slowly beat in condensed milk.
7. Fold in whipped topping.
8. Spoon about one-fourth of the cheese mixture into each pastry shell.
9. Drizzle each with one-fourth of the caramel topping and sprinkle with one-fourth of the coconut mixture.
10. Repeat layers.
11. Freeze about 5 hours or until firm.
12. Serve or cover and freeze for up to 2 weeks.
13. Let stand at room temperature for 5 minutes before serving.

butter, coconut, pecans, cream cheese, condensed milk, frozen whipped topping, pie shells, caramel ice cream topping

Taken from www.food.com/recipe/coconut-caramel-pie-166163 (may not work)