4 oz. cream cheese, softened
1/2 c. sweetened condensed milk
1 (8 oz.) carton frozen whipped topping, thawed
1 tsp. vanilla
1/2 c. caramel ice cream topping
3/4 c. coconut, toasted
1/4 c. chopped pecans, toasted
1 graham cracker crust (8-inches)

In a mixing bowl, blend cream cheese, vanilla and milk; fold in the whipped topping. Spread half into pie crust. Drizzle with half of the caramel topping. Combine the toasted coconut and pecans; sprinkle half over the caramel.

Yield: 6 to 8 servings.

This is a convenient recipe for serving a crowd. It can be doubled and made ahead of time and stored in freezer.