Toasted Coconut, Pecan, and Caramel Pie recipe

2 servings

2 (9 inch) pie shells, baked

1/4 cup butter

1 (8 ounce) package flaked coconut

1/2 cup chopped pecans

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1 (12 ounce) container frozen whipped topping, thawed

1 (12 ounce) jar caramel ice cream topping

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.

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.

Pies may be served chilled or frozen.