Title: Frozen Coconut Caramel Pie
Categories: Pie
Yield: 12 Servings

2 9-inch pie crusts or cookie
-crumb crusts; baked
1 pk (8-oz) cream cheese
1 cn (14-oz) sweetened condensed
-milk
1 ct Frozen whipped topping
1 Jar (12-16 oz) caramel ice
-cream topping
1/4 c Butter or margarine; melted
1 pk (7-oz) coconut
1/2 c Pecans; chopped

Soften cheese to room temperature. Blend in sweetened condensed milk. Fold
in frozen whipped topping. Spread 1/4 of the mixture over the bottom of
each pie crust. Cover each with 1/4 of the caramel topping. Sprinkle 1/4 of
the nuts over each pie.

Combine coconut with butter and spread 1/4 over each pie.

Repeat layering, ending with pecans and coconut.

Cover pies tightly with plastic wrap and freeze thoroughly before serving.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.