4 ounces cream cheese, softened
1/2 cup sweetened condensed milk
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
1/2 cup caramel ice cream topping
3/4 cup coconut, toasted(nitrate free)
1/4 cup chopped pecans, toasted(if can tolerate)
In a small bowl, beat cream cheese and milk until smooth; fold in
whipped topping.

Spread half into pie crust. Drizzle with half of the caramel topping.
Combine coconut and pecans; sprinkle half over caramel topping.
Repeat layers. Chill until serving.