COCONUT CARAMEL PIE

Ingredients

1/4 cup (1/2 stick) butter or margarine
1 cup chopped pecans
1 (7-ounce) package coconut
1 (14-ounce) sweetened condensed milk
1 (8-ounce) package cream cheese, softened
1 (16-ounce) container non-dairy whipped topping
2 (9-inch) pie shells, baked and cooled
1 (12-ounce) jar caramel ice cream topping

Preparation

Melt butter in a saucepan over medium heat; stir in pecans and coconut and cook, stirring constantly, until coconut is lightly toasted, 1-2 minutes. Remove from heat and cool to room temperature. In a mixing bowl, combine condensed milk and cream cheese until smooth; fold in whipped topping. In one pie shell, spread 1/4 of the cream cheese mixture; drizzle with 1/4 of the caramel topping, then sprinkle with 1/4 of the coconut mixture. Repeat layers, ending with coconut. Repeat layering process in other pie shell. Place pies in freezer. Remove from freezer 10-15 minutes before serving.