Caramel-Coconut Pie

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   Melt butter in a large skillet; add coconut and 1/2 cup pecans. Cook until golden, stirring frequently. Set aside and let cool slightly. Combine cream cheese and sweetened condensed milk; beat at medium until smooth. Fold in whipped topping. Layer 1/4 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly on each pie. (Repeat layers cream cheese, caramel and coconut.) Cover and freeze at least 8 hours. Let frozen pies stand at room temperature 5 minutes before serving. Makes 2 pies.

* Per serving · 4 servings · Values may vary.

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