2 (9-inch) pie shells
7 oz. coconut
3/4 c. chopped pecans
1/4 c. butter
1 (8 oz.) cream cheese
1 can Eagle Brand
16 oz. Cool Whip
12 oz. caramel topping

Prick, bake and cool pie shells. Toast coconut in butter in frying pan; add pecans and set aside. Beat ream cheese and Eagle Brand with mixer until smooth. Fold in defrosted Cool whip.

Layer into pie crust starting with cream cheese mixture, then coconut- pecan mixture, then caramel topping. Repeat layer. Last layer will be cream cheese mixture.

Freeze before serving. Makes 2 tall pies. Freeze to keep.