Coconut-caramel Pie

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• 1/4 cup butter
• 1 1/3 cups flaked coconut
• 1/2 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

Recipe

• 1 in a large skillet, heat butter until melted. stir in coconut and pecans. cook and stir over medium heat for 6 to 8 minutes or until coconut is golden brown. cool.
• 2 in a bowl, beat cream cheese with an electric mixer until smooth. slowly beat in condensed milk. fold in whipped topping.
• 3 spoon about one-fourth of the cheese mixture into each pastry shell. drizzle each with one-fourth of the caramel topping and sprinkle with one-fourth of the coconut mixture. repeat layers.
• 4 freeze about 5 hours or until firm. serve or cover and freeze for up to 2 weeks. let stand at room temperature for 5 minutes before serving.