Toasted Coconut Caramel Ice Cream Pie

Spray 9-inch (23-cm) glass pie plate with nonstick cooking spray; set aside. Combine 3 cups (750 mL) coconut, margarine and brown sugar in medium bowl and press into prepared pie plate. Freeze 10 minutes. Scoop 1/2 of the Breyers® Creamery Style™ Natural Vanilla Ice Cream into crust, smoothing to form an even layer; sprinkle with 1/2 cup (125 mL) coconut. Scoop in remaining Ice Cream, smoothing to form an even layer. Freeze 2 hours or overnight. Beat heavy cream with caramel ice cream topping in large bowl with electric mixer until stiff peaks form. Spread on ice cream or, if desired, spoon into pastry bag with star tip attachment and pipe onto pie; sprinkle with remaining coconut. Freeze 1 hour or until ready to serve. Drizzle, if desired, with additional caramel topping. n