1/3 c. butter
1 (7 oz.) can coconut
1/3 c. pecans
1 pt. whipping cream
1 lg. cream cheese, softened
1/2 c. powdered sugar
1 can Eagle Brand milk
1 tsp. vanilla
1 (12 oz.) Kraft Caramel Ice Cream Topping
2 baked & cooled pie shells

Melt butter in large skillet, add coconut and pecans, cook until browned; cool. Whip cream to peaks. Combine cream cheese, Eagle Brand milk, powdered sugar and vanilla; beat. Fold in whipped cream. Layer 1/4 of mixture, drizzle 1/4 topping, and sprinkle 1/4 pecan coconut mixture in each pie shell, repeat with each ingredients, cover and freeze.