Recipe - Frozen Coconut Caramel Pie

2 9inch pie crusts or cookie
crumb crusts; baked
1 pack (8oz) cream cheese
1 cn (14oz) sweetened condensed
milk
1 ct Frozen whipped topping
1 Jar (1216 oz) caramel ice
cream topping
One fourth cup Butter or margarine; melted
1 pack (7oz) coconut
One half cup Pecans; chopped

Soften cheese to room temperature. Blend in sweetened condensed milk. Fold
in frozen whipped topping. Spread One fourth of the mixture over the bottom of
each pie crust. Cover each with One fourth of the caramel topping. Sprinkle One fourth of
the nuts over each pie.

Combine coconut with butter and spread One fourth over each pie.

Repeat layering, ending with pecans and coconut.

Cover pies tightly with plastic wrap and freeze thoroughly before serving.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.