1 c. chopped pecans
6 tbsp. butter
1 (7 oz.) can or coconut
1 can sweetened condensed milk
1 (16 oz.) Cool Whip
1 (8 oz.) cream cheese, softened
1 squeeze bottle caramel topping
2 graham cracker pie shells (I get the ones that say they have 2 extra slices.)

Melt butter; mix in pecans and coconut. Spread on cookie sheet and bake at 325°F until slightly brown. Stir occasionally. Let cool. Mix milk, cream cheese and Cool Whip (add the Cool Whip a little at a time). Equally divide the mixture into the pie shells. Equally put coconut/pecan mixture on top. Put as much or as little caramel on top of each pie as desired. Freeze.