Coconut Caramel Pie

Melt butter in a heavy skillet over medium heat. Add coconut and pecans, stirring constantly until lightly browned. They will continue to cook after removing them from heat, so I take them off just before they are as dark as I want them.

In a large bowl, combine cream cheese and Eagle Brand milk, beating until smooth. Fold in Cool Whip.

Layer in your 3 pie crusts as follows: cream cheese mixture, drizzle with caramel, coconut/pecan mixture. Repeat these layers once. Freeze overnight and remove about 5 minutes before serving.

Note: We are a nut-free family due to severe allergies, so I don’t use the pecans and the pie is still wonderful!