Frozen Coconut Caramel Pie

My husband and I LOVE this recipe.  It takes about a half hour to prepare (and a few hours to freeze)--not bad for such a gourmet dessert!

Ingredients:
2 tablespoons butter or margarine

1 cup flaked coconut
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 cup whipping cream
1/4 cup sugar
2 cups crushed graham crackers
3 tablespoons butter, melted
3 tablespoons sugar
1 (12 ounce) jar caramel ice cream topping

Directions:

1.  Mix graham crackers, melted butter and sugar.  Place in bottom of pie pan.  Bake at 350 degrees for 10 minutes.  Set aside to cool.

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

3.  Place whip cream and sugar in mixing bowl.  Mix until stiff peaks form.

4.  In a mixing bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crust. Drizzle with caramel topping (as much as you can get on there); sprinkle with coconut mixture. Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.