A take along dessert

With all the holiday fun coming up I am sure almost everyone will have an opportunity to "make and take" something somewhere. This is one of my favorite recipes to do so with!

1)b/c it is super yummy

2) b/c it makes a LOT to share (you can always take two pies and keep one at home for yourself...)

and 3) b/c it is relatively easy and fast

I hope you enjoy them as much as my family does...

Caramel Topped Pie

This makes THREE (3) pies!

16 oz cream cheese, softened (DON'T use fat free, it mixes weird, low fat is okay)
2 cans sweetened condensed milk
16 oz Cool Whip
3 graham cracker or shortbread crusts (you can make your own if you really want to but the ones at the store come with their own pie pans already!)
Caramel ice cream topping
For topping:
1 1/2 c pecans
1 1/2 c coconut
3/4 stick butter or margarine, melted

Mix milk and cheese together. Fold in Cool Whip (you are going to want to do this in small batches or it will take over your mixing bowl)
Pour into crusts.

For topping:
Preheat oven to 350. Spread coconut and pecans onto baking sheet, pour butter over and stir to combine. Spread the mix as flat as possible. Toast until brown. (I do this in 5 min increments stirring after each time. It usually takes between 15-20 minutes to get everything golden. BE SURE TO WATCH IT ! There is a very fine line between golden and blackened!)
Let cool then sprinkle over pies.

Drizzle caramel topping over each pie.
I always put mine in the freezer so that they get really firm and are easier to serve. I think if you take them out about 20-30 min. before serving they would be soft enough to cut into.