2 deep dish pie shells
1/4 c. butter
1/2 c. chopped pecans
7 oz. can coconut
1 can sweetened condensed milk
8 oz. softened cream cheese
16 oz. Cool Whip
12 oz. jar caramel topping

Bake and cool pie shells according to directions on wrapper of shells. Toast together in skillet on top of stove, butter, pecans and coconut. Set aside to cool. Blend together sweetened condensed milk, cream cheese. Then fold in Cool Whip.

In cooled pie shells, layer 1/4 of creamed mixture in each shell. Drizzle over this 1/4 caramel topping on each pie. Sprinkle 1/4 of the toasted mixture on each pie. Layer again exactly as before. Cover with plastic wrap and then aluminum foil. Freeze. Remove from freezer about 15 minutes before serving. Store leftovers in freezer.