2 baked deep dish pastry shells
1/4 c butter
1 1/3 c flaked coconut
1/2 c chopped pecans
1 8oz pkg cream cheese, softened
1 14oz can sweetened condensed milk
1 16oz carton whipped topping thawed
1 12oz jar caramel ice cream topping
Prepare baked pastry shells as directed
In large skillet melt butter. Stir in coconut and pecans stir over med heat till coconut is golden about 6 to 8 minutes. Cool
In large mixing bowl beat cream cheese with an electric mixer till smooth. Gradually beat in sweetened condensed milk on low speed. Fold in whipped topping , spoon about 1/4 mixture into shells. Drizzle each one with caramel topping and sprinkle with one fourth of coconut mixture. Repeat layers. Cover and freeze 5 hours or until firm serve or freeze for up to 2 weeks, Let stand at room temp before serving. Makes 2 pies .
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