PART 1:
1/4 c. butter, melted
7 oz. flaked coconut
1/2 c. chopped pecans

Combine these ingredients and cook until brown, set aside.

PART 2:
8 oz. cream cheese, softened
1 can Eagle Brand milk
1 (16 oz.) carton Cool Whip

Beat cream cheese and Eagle Brand milk until smooth. Fold in Cool Whip.

PART 3:
1 (12 oz.) jar of ice cream topping
2 baked 9-inch pie shells

Use either caramel, butterscotch, or chocolate ice cream topping.

Alternate layers of Part 2 and Part 3. Top with coconut and pecan mixture. Freeze.