Makes two scrumptious pies.
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) carton frozen Cool Whip, thawed
1 stick margarine
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup caramel ice cream topping
2 pie crusts, baked
Combine cream cheese and condensed milk; fold in Cool Whip. Set aside. In frying pan, lightly brown margarine, coconut, and pecans. Let cool slightly. Divide cream cheese mixture into 4 parts. Divide caramel topping into 4 parts. Divide coconut-pecan mixture into 4 parts. Into each cooled pie crust, make a layer of cream cheese mixture; drizzle a layer of caramel topping over this layer; sprinkle a layer of coconut-pecan mixture over this. Repeat to make another layer of each in each crust. Chill until time to serve.
Pungo Strawberry Festival Cookbook
