Julies Caramel Pie

2 frozen deep dish pie shells

1 stick butter

7 oz. coconut

1 cup chopped pecans

1 8 oz. cream cheese

1 can sweetened condensed milk

1 16 oz. Cool Whip

2 Caramel Ice Cream Toppings

Bake pie shells according to directions on the wrapper. (I think 14 minutes at 375 degrees.)

Melt butter in skillet. Add coconut and pecans. Cook until golden brown. Set aside. Combine cream cheese and condensed milk with mixer. Fold in Cool Whip a little at a time. Pour 1/4 mixture into each pie shell. Pour 1/2 bottle caramel on top of mixture. Top with coconut/pecan mixture. Repeat layers until pie shells are full.

Freeze overnight.

Thanks to my friend Julie for this delicious recipe.

Jeffrey Cowgill 2012