Frozen Coconut Caramel Pie

Ya'll, this pie is divine! My grandmother made one and we loved it. I'm definitely not a coconut person, but I didn't know it had it in it until she told me. So, even if your not the biggest fan of coconut, you'll still love this!

You'll Need:

• 2 tablespoons butter or margarine
• 1 cup flaked coconut
• 1/4 cup chopped pecans
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• 1 carton (16 ounces) frozen whipped cream, thawed
• 2 graham cracker crusts (9 inches each)
• 1 jar (12 ounces) caramel ice cream topping

Directions:

    In a skillet, melt butter; add coconut and pecans. Cook by stirring over medium heat for 10 minutes or until golden brown and toasted; set aside.

    In a mixing bowl, beat cream cheese and milk together until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut/pecan mixture. Cover and freeze for 8 hours or overnight or until hardened. Remove from the freezer 5 minutes before slicing. Yields 2 pies (6-8 servings each).

Enjoy!