2 pie crusts (graham or regular)
1/4 c. butter
1 c. pecan pieces
1 c. Eagle Brand milk
1 (8 oz.) pkg. cream cheese
1 (16 oz.) Cool Whip
1 (12 oz.) jar Kraft Caramel Topping

Cook crusts according to directions. Brown pecan pieces in butter over low heat, stirring constantly. Mix Eagle Brand milk, cream cheese and Cool Whip; blend well. Pour 1/4 mixture into each crust. Now pour 1/2 the caramel syrup over each pie. Put remaining mixture over the caramel syrup. Sprinkle topping on each pie. Freeze. Take out of freezer a few minutes before serving.