Coconut Caramel Pie

1. 1

   Melt butter in large skillet.

2. 2

   Add coconut and pecans.

3. 3

   Cook until golden brown.

4. 4

   Stir frequently; set aside.

5. 5

   Combine cream cheese and condensed milk; beat until smooth.

6. 6

   Fold in Cool Whip. Spread 1/4 of cream cheese mixture in each pie shell.

7. 7

   Drizzle 1/4 of caramel topping on that.

8. 8

   Sprinkle 1/4 of coconut mix evenly over each pie.

9. 9

   Repeat layers until all used.

10. 10

    Cover; freeze until firm (overnight).

11. 11

    Let frozen pie stand at room temperature for 5 minutes before slicing.

No additional tips available.