Caramel Pie

Directions

1. 1
   Bake 3 pie crusts.
2. 2
   Toast in a skillet the coconut and pecans in butter; set aside to cool.
3. 3
   Cream together cream cheese and condensed milk, then fold in Cool Whip.
4. 4
   Layer coconut mixture in baked crust, then Cool Whip mixture, ending with nut mixture on top.
5. 5
   Drizzle caramel topping on top of each pie.
6. 6
   Freeze until ready to serve.
7. 7
   Set out of freezer 30 minutes before serving.