CARAMEL PIE

4 ounces cream cheese, softened
1/2 cup sweetened condensed milk
1 carton (8 ounces) 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 in 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

The recipe can be doubled as well as made ahead of time and stored in the freezer.