4 oz. cream cheese, softened
1/2 cup sweetened condensed milk
1 carton (8 oz.) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/2 cup caramel ice cream topping
3/4 cup coconut, toasted
1/4 cup chopped pecans, toasted
In a mixing bowl, blend cream cheese and milk; fold in the whipped topping. Spread half into pie crust.
Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over the caramel. Repeat layers. Chill or freeze until serving.
Yield: 6-8 servings
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