1/4 c. butter
1 (7 oz.) can flaked coconut
1/2 c. pecans, chopped
1 (8 oz.) can Eagle Brand milk
1 (16 oz.) carton Cool Whip, thawed
1 (12 oz.) jar caramel ice cream topping
2 (9 inch) pie shells, baked
1 (8 oz.) pkg. cream cheese, softened

Melt butter in large skillet, add coconut and pecans. Cook at medium heat until golden brown, stirring often. Remove from heat, set aside. Combine cream cheese and Eagle Brand milk in large bowl, beat until smooth. Fold in Cool Whip.

Layer 1/4 of cream cheese mixture in each pie shell. Drizzle 1/4 caramel topping over each and sprinkle 1/4 coconut-pecan mixture over topping. Repeat, ending with coconut-pecan mixture. Cover and freeze. Bring to room temperature for 5 minutes before serving. Yield: 2 pies.