INGREDIENTS

1. 2 (9 inch)pie crusts
2. 1/2cupmargarine
3. 1cup choppedpecans
4. 2cupscoconut
5. 1 (14 1/2 ounce)cansweetened condensed milk
6. 1 (8 ounce)packagecream cheese
7. 1 (16 ounce)containerCool Whip
8. caramel ice cream toppingor butterscotch sundae sauce

DIRECTIONS

1. Bake& cool both pie shells.
2. Mix melted margarine with nuts& coconut& place on cookie sheet, toast till golden brown– Remove& cool.
3. Blend together milk, softened cream cheese& cool whip.
4. Put 1/2 mixture in each pie shell.
5. Sprinkle with coconut mixture.
6. Drizzle with ice cream topping of choice.
7. Repeat layers.
8. Save some coconut topping for tops of both pies!
9. Refridgerate for hour before serving or freeze & thaw before serving.
10. I have found that freezing it works the best!