Caramel Coconut Pecan Pie
1/4 cup butter
7 oz flaked coconut
1 cup chopped pecans
8 oz cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
1 baked 9-inch pastry shell
12 oz caramel ice cream topping
Melt butter in non-stick skillet. Add coconut and pecans. Saute until toasted, stirring frequently. Set aside. Mix cream cheese, powdered sugar, and Cool Whip. Mix well. Layer 1/2 cream cheese mixture in pie shell. Drizzle half of the caramel sauce, and half of the pecan mixture over cream cheese layer. Repeat. Cover and freeze. Or refrigerate.
SO amazing!