Coconut Caramel Pie

• 1/4 c. butter or margarine
• 1 (7 oz.) pkg. flaked coconut
• 1/2 c. chopped pecans
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 (16 oz.) container frozen whipped topping, thawed
• 2 graham cracker pie shells
• 1 (12 oz.) hot fudge ice cream topping

1. Melt butter in large skillet; add coconut and chopped pecans. Cook until golden brown, stirring frequently.
2. Set the mixture aside.
3. Combine cream cheese and sweetened condensed milk; beat until smooth.
4. Fold in whipped topping.
5. Layer 1/2 of cream cheese mixture in each shell.
6. Drizzle 1/4 of chocolate fudge topping on each pie.
7. Sprinkle 1/4 of coconut mixture evenly over each pie, repeat layers with remaining ingredients.
8. Cover and freeze until firm.

butter, flaked coconut, pecans, cream cheese, condensed milk, frozen whipped topping, graham cracker pie shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=355013 (may not work)