Pecan Cream Cheese Pie

1 cup chopped pecans

1/2 cup flaked coconut

1/4 cup butter or margarine, melted

4 ounces cream cheese, softened

1/4 cup confectioners' sugar

1 3/4 cups whipped topping

1 (9 inch) pastry shell, baked and cooled

1/2 cup caramel ice cream topping

Directions

1. In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan.
2. Bake at 350 degrees for 5-10 minutes or until golden brown, stirring occasionally. Cool.
3. In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.