1/2 c. butter
7 oz. flaked coconut
1/2 c. pecans, chopped
8 oz. cream cheese, softened
14 oz. can sweetened condensed milk
12 oz. Cool Whip, thawed
2 baked (or graham cracker) pie shells
12 oz. jar caramel ice cream topping

This recipe makes 2 large pies. Melt butter in a large skillet, add coconut and pecans. Cook only until golden brown, stirring constantly as it will burn very easily. Transfer from skillet to platter to cool. Set aside. Combine cream cheese and condensed milk and beat with electric mixer until smooth. Fold in all of Cool Whip by hand. Set 2 pie shells side by side; put 1/4 of cream mixture in each shell; sprinkle 1/4 of coconut pecan mixture in each shell. Drizzle each pie generously with caramel topping. Repeat layers, being sure to end with drizzle of caramel. Cover and freeze until firm. Allow to stand at room temperature 5-10 minutes before serving. Treat this pie exactly as you would an ice cream pie; may cut pieces out and return pie to freezer, etc.