3 deep dish pie crusts, baked and cooled
1 (3 1/2 oz.) can coconut
1/4 c. butter
1 c. finely chopped pecans
1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) sweetened condensed milk
1 (12 oz.) Cool Whip
1 (12 oz.) Smuckers ice cream topping (I use butter caramel)

Brown coconut, butter, and pecans lightly in frying pan; reserve mixture. Mix together cream cheese, milk, and Cool Whip; reserve mixture. Layer these in, along with ice cream topping, pie shell and end with cream mixture. Allow several hours to set up. It's quick, easy and great in warm weather.