Toasted Coconut, Pecan, and Caramel Pie

Ingredients

• 2 pies shells , 9 inch
• 0.25 cups butter
• 1 package flaked coconut , 8 ounce
• 0.5 cups chopped pecans
• 1 package cream cheese , 8 ounce
• 1 can sweetened condensed milk , 14 ounce
• 1 container frozen whipped topping , 12 ounce
• 1 jar caramel ice cream topping , 12 ounce

Instructions

1. 1

   In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.

2. 2

   In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.

3. 3

   Pies may be served chilled or frozen.