Coconut Pecan Pie

Coconut Pecan Pie

1 stick butter
1-12 c chopped pecans
3 c of Mounds coconut
16 oz Cool Whip
8 oz soft cream cheese
14 oz condensed milk
8 oz Cool Whip
1 jar caramel syrup
2 graham crusts

In a medium sized skillet, toast the coconut and pecans in the butter. Cook stirring occasionally until both the pecans and coconut are golden. Remove from the heat and reserve 1 cup of mix for the top of the pies. Beat the cream cheese fluffy then add the milk blending well. Reserve 2 T caramel for the top of the pies and add the remaining caramel to the cream cheese blending well. Fold in the 16 oz Cool whip and the remaining coconut and pecan mix blending well. Pour the filling evenly into both pie shells. Cover well and chill 2 hours or until serving. Just before serving, spread on the 8 oz Cool Whip, drizzle on caramel, and top with reserved coconut and pecans. Store covered in fridge