Creamy Coconut Pecan Pie recipe

1/4 cup butter
1 cup chopped pecans
7 ounces angel flake coconut
1 can sweetened condensed milk
8 ounces cream cheese, softened
1 (12 ounce) container whipped topping
1 (12 ounce) jar caramel ice cream topping
2 graham cracker or chocolate pie crusts (or 1 of each)

Melt butter in a heavy skillet and cook pecans and coconut until lightly browned. Cool completely.

Meanwhile, beat the sweetened condensed milk and cream cheese until smoothly blended. Fold in the whipped topping. Spread 1/4 of the creamy mixture evenly in the bottom of each pie crust. Add a layer of 1/4 of the pecan/coconut mixture to each pie and drizzle each evenly with 3 ounces of the caramel topping. Repeat the layers once more. Cover and freeze until firm.

NOTE: If desired, make additional pecan-coconut mixture.

Serve the pie topped with additional whipped topping and a sprinkle of the pecan-coconut mixture.