Caramel Coconut Pie

• butter↗1⁄4 cup
• flaked coconut↗7 ounces
• chopped pecans1⁄2 cup
• cream cheese, softened↗8 ounces
• sweetened condensed milk↗14 ounces
• frozen whipped topping16 ounces
• graham cracker crusts2 9-inch
• caramel ice cream topping1 jar

  12 ounce

Step-by-step instructions

1. 1

   Melt butter in large skillet.

2. 2

   Add coconut and 1/2 cup pecans.

3. 3

   Cook until golden, stirring frequently.

4. 4

   Set aside and let cool slightly.

5. 5

   Combine cream cheese and sweetened condensed milk.

6. 6

   Beat with electric mixer at medium speed until smooth.

7. 7

   Fold in whipped topping.

8. 8

   Layer 1/4 cream cheese mixture in each pie shell.

9. 9

   Drizzle 1/4 caramel topping over each pie.

10. 10

    Sprinkle 1/3 coconut mixture evenly over each pie.

11. 11

    Repeat layers with remaining cream cheese mixture, caramel topping and coconut mixture.

12. 12

    Cover and freeze pies for at least 8 hours.

13. 13

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

14. 14

    Garnish as desired.