This recipe is from an IC safe cookbook.
4 oz cream cheese, softened
1/2 cup sweetened condensed milk
1 carton (8oz) 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.