Tasty Tuesday -- Coconut Caramel Pie

I don’t know about the temperature where everyone else lives, but it’s starting to climb into the upper 80’s and low 90’s around here. So, for today’s Tasty Tuesday recipe, I’ve decided to go with something that can cool you down and bring a smile to your face at the same time. It’s so simple that anyone who has an oven, a pan and a mixer can make it. It makes two of these yummy pies. The pies should be prepared at least 5 hours in advance so they will be frozen. It’s great to make when you’re entertaining a crowd, but I generally keep one and give one away to a friend or a neighbor. Be sure to ask about any nut allergies before sharing. This pie definitely doesn’t get any points for being healthy, but I assure you, it is divine!!! Hopefully one day, I'll think about it and add pics of the recipes. Sorry for now.

Coconut Caramel Pies
2 baked Pillsbury deep dish pie shells (prepare according to pkg. directions)
¼ c Butter
1 (7oz) pkg. Sweetened, flake coconut
½ c Chopped pecans
8 oz Cream Cheese (softened)
14 oz can Sweetened Condensed Milk
16 oz Cool Whip (thawed)
12 oz jar Caramel Topping

Bake and set pie crusts aside to cool. Melt Butter in large pan. Add coconut and pecans; cook till coconut is golden brown (stirring frequently). Remove from heat and cool completely. Combine cream cheese and sweetened condensed milk. Mix until smooth. Fold cool whip into the mixture.
First, layer ¼ of cream cheese mixture in each pie shell. Next, drizzle ¼ of caramel topping on each pie. Finally, sprinkle ¼ of coconut mixture evenly over each pie. Repeat the layers with the remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature for 5 to 10 minutes before slicing.

*Note: I occasionally add something chocolate to this.