1 (7 oz.) pkg. coconut
3/4 stick butter
1 c. pecans, chopped
1 can Eagle Brand milk
1 (16 oz.) tub Cool Whip
1 (8 oz.) pkg. cream cheese
1 (12 oz.) jar caramel topping
2 graham cracker crusts

Melt butter. Add coconut and pecans and simmer lightly. Set aside.

Combine cream cheese and milk in mixer. Mix well. Fold in Cool Whip. Mix thoroughly. Put 1/4 of Cool Whip mixture in each pie shell. Drizzle 1/4 of caramel topping and sprinkle 1/4 coconut and pecan topping over each pie and repeat layers until all ingredients are used up. Put in freezer until ready to serve.

Yield: 2 pies.