7 oz. pkg. coconut
1/2 c. pecans
1/4 c. butter
16 oz. Cool Whip
8 oz. cream cheese, room temperature
1 can sweetened condensed milk
1 (12 oz.) jar caramel ice cream topping
2 (9 inch) pie crusts, baked and cooled

Melt butter in frying pan, add coconut and nuts. Stir over medium heat until brown. Whip cream cheese and sweetened condensed milk together until smooth and fold in Cool Whip. Layer Cool Whip mixture, caramel, and coconut mixture in pie crust and freeze. You may need to heat the caramel a little before using.