2 c. Coconut1/2 c. Chopped nuts1/2 c. Butter1 (8 oz.) pkg. Cream cheese1 can Eagle Brand milk1 (16 oz.) Cool Whip1 jar Caramel ice cream topping1 jar Caramel ice cream topping

Toast coconut and chopped nuts in butter till golden brown. Cream together cream cheese, Eagle Brand milk and Cool Whip. In 2 baked pie crusts, fix in layers: cream cheese layer, then coconut mix and caramel topping. Repeat layers. Refrigerate.

Caramel Coconut Pie