Ingredients
4 ounces cream cheese, softened1/2 cup sweetened condensed milk1 carton (8 ounces) frozen whipped topping, thawed1 graham cracker crust (9 inches)1/2 cup caramel ice cream topping3/4 cup sweetened shredded coconut, toasted1/4 cup chopped pecans, toasted
Preparation
In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping.
Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving.
