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James's Carmel Coconut Pie

1 package flaked coconut, (7 ounces)
3/4 stick margarine
1 cup chopped pecans
1 cup sweetened condensed milk
1 carton whipped topping, (16 ounces)
1 package cream cheese, (8 ounce)
1 jar caramel topping, (12 ounces)
2 deep dish pie shells, baked

Melt margarine in a heavy skillet. Add coconut and chopped pecans; cook until browned lightly then set aside. In a mixing bowl, combine cream cheese and condensed milk; beat well. Fold in whipped topping. Put 1/4 of the mixture into each pie shell. Drizzle 1/4 jar of the caramel topping on each, then sprinkle with about 1/4 of the coconut-pecan mixture. Repeat layers. Freeze. Serve frozen

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- John Micheal Montgomery