This sweet and delicious pie is perfect for your upcoming Labor Day gathering!

Frozen Coconut Caramel Pie

Ingredients

2 tablespoons butter
1 cup sweetened shredded coconut
1/4 cup chopped pecans
1 — 8 oz. package cream cheese, softened
1 — 14 oz. can sweetened condensed milk
1 — 16 oz. carton frozen whipped topping, thawed
2 — 9-inch graham cracker crusts
1 — 12 oz. jar caramel ice cream topping

Directions

~In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes (or until golden brown and toasted); set aside.

~In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture.

~Cover and freeze for eight hours or until firm. Remove from the freezer five minutes before slicing.