1 (8 oz.) cream cheese
1 can Eagle Brand milk
2 Cool Whip (8 oz. each)
3/4 c. coconut
3/4 c. nut
1/3 stick butter
1 jar (pt.) caramel

This will make 2 deep dish pies. Double recipe to make 5 regular pies. Bake pie crusts and cool. Beat softened cream cheese and add Eagle Brand milk. Fold in Cool Whip. Use low heat. Melt butter on top of stove in iron frying pan. Add chopped nuts and coconut to butter until brown. Set aside to cool.

Layer as follows: Cream cheese mixture. Sprinkle nuts, coconut and butter mixture. Drizzle caramel. Repeat for second layer.

Freeze couple of hours before serving. Pies could be stored in freezer for approximately 6 months. Allow 15 months for thawing before serving.