COCONUT CARAMEL PIE

Ingredients

3/4 stick butter or margarine
1 (7-ounce) package coconut
1 cup chopped pecans
1 (8-ounce) package cream cheese
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) carton non-dairy whipped topping
2 deep-dish pie shells, baked
1 (12-ounce) jar caramel topping

Preparation

Melt margarine in a large skillet over medium heat. Add coconut and pecans; sauté until coconut is toasted a golden brown. Set aside. In a bowl, combine cream cheese and sweetened condensed milk; blend with electric mixer until smooth. Fold in whipped topping. Place one-fourth of the cream cheese mixture in each pie shell. Top with one-fourth of the coconut/pecan mixture; drizzle with one-fourth of the caramel topping. Repeat layers in both pie shells, ending with caramel topping. Freeze, and serve frozen. —Grace Wingard, Crenshaw County