Carol's gold mine pie

 
                           Carol's Gold Mine Pie
 
 Recipe By     : from Gloria Talley, 1990 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies, Tarts, And Pastries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           margarine
    1      7 oz package  flaked coconut
      1/2  cup           chopped pecans
    1      8 oz          cream cheese, softened
    2      baked         pie crusts
    1      14 oz         Eagle Brand Sweet Condensed Milk
    1      16 oz         frozen whipped topping
    1      12 oz jar     caramel ice cream topping
 
 Melt margarine in large skillet.  Add coconut and chopped nuts.  Cook until
 golden brown, stirring frequently.  Set aside.
 
 Combine cream cheese and condensed milk.  Beat until smooth, fold in whipped
 topping.  Layer 1/4 cream cheese mixture in each pie shell.  Drizzle 1/4 of
 caramel topping on each pie.  Sprinkle 1/4 of coconut mixture evenly over pie.
 
 Repeat layers with remaining ingredients.  Cover.  Freeze until firm.  Let
 stand at room temperature for 5 minutes before serving.  Keep refrigerated.
 Pies can be kept in freezer for several days before using.
 
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