• Servings: 2 pies
• 2 graham cracker crusts
• 1 cup butter (I use about 3/4 cup margarine)
• 1/2 cup chopped pecans
• 1 (7 oz) pkg flake coconut
• 1 (8 oz) pkg cream cheese
• 1 (14oz) can sweetened condensed milk
• 1 (16 oz) cool whip
• 1 (12 oz) jar caramel ice cream sauce

1. Melt butter in skillet; add pecans and coconut and cook until golden brown.
2. Set aside.
3. In a large bowl, beat cream cheese and sweetened condensed milk until smooth; then fold in the cool whip.
4. Layer 1/4 of cream cheese mixture in one graham cracker crust; layer 1/4 of the mixture in the 2nd pie crust; drizzel caramel sauce over the cream cheese mixture, drizzle sauce on 2nd pie; then top with the coconut-pecan mixture on both pies.
5. Repeat.
6. You end up with the coconut-pecan mixture on the top of each pie and a nice, tall pie.
7. You could add pecan halves or shaved chocolate topping or a dollop of cool whip and a cherry, if you like.
8. Freeze until firm (about an hour).
9. Remove from the freezer about five minutes before serving.

CARAMEL CRUNCH PIE - (local 1st Place recipe in Johnson City Press 20+ years ago) This has been a family favorite for ages and the recipe that everyone asks for. VERY rich tasting