Caramel Coconut Pie

Ingredients

• 2 deep dish pie crusts baked and cooled
• 1 8 oz cream cheese softened
• 1 can Eagle Brand milk
• 1 16 oz Cool Whip thawed
• 1 12 oz caramel ice cream topping
• 1 7 oz bag coconut flaked
• 12 c chopped pecans
• 14 c margarine

Directions

1. Brown coconut and pecans lightly in 14 cup margarine
2. Mix cream cheese and Eagle Brand milk until smooth
3. Fold in Cool Whip Put 14 cream cheese mixture in each pie crust
4. Drizzle 14 jar caramel and 14 coconut mixture
5. Repeat layers
6. Freeze better results if frozen overnight
7. Thaw 5 to 10 minutes before serving