Caramel Pecan Pie

Ingredients

• 2 baked deep dish pie crusts
• 8 oz cream cheese softened
• 1 can Eagle Brand milk
• 16 oz Cool Whip thawed
• 12 oz caramel topping
• 17 oz coconut
• 12 c chopped pecans
• 14 c oleo

Directions

1. Brown coconut and pecans in oleo
2. Mix cream cheese and Eagle Brand milk until smooth
3. Fold in Cool Whip
4. Put 14 cream cheese in each pie crust
5. Drizzle 14 jar caramel then 14 coconut mixture
6. Repeat layer
7. Freeze
8. Thaw 5 to 10 minutes This is better if frozen overnight