1/4 c. butter
1/2 c. chopped pecans
1 (14 oz.) can sweetened condensed milk
2 baked 9 inch pastry shells (let get cold before using)
1 (12 oz.) jar caramel ice cream topping
1 (16 oz.) container frozen whipped topping, thawed
1 (7 oz.) pkg. coconut
1 (8 oz.) pkg. cream cheese, softened

Melt butter in large skillet. Add coconut and chopped pecans; cook until golden brown, stirring frequently. Set the mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipped topping.

Layer 1/4 of the cream cheese mixture in each pastry shell, drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients, cover and refrigerate until firm.