3 graham crusts
1 lg. cream cheese
1 can Eagle Brand milk
1 (16 oz.) Cool Whip
1 c. coconut
1 c. chopped pecans
4 tbsp. butter
1 jar Kraft caramel sauce
1 jar hot fudge sauce

Brown coconut, pecans, and butter in oven until toasted. Layer cream cheese mixture in 3 crusts. Put toasted coconut, pecan mixture on each crust, then put 1/3 of sauces on each pie. Take fork and swirl the sauces - will look like turtle candy. Refrigerate overnight.