1/4 c. butter
1 (7 oz.) coconut (Baker's)
1 c. chopped pecans
1 (8 oz.) cream cheese
1 c. Eagle Brand milk
1 (16 oz.) Cool Whip
2 deep dish pie shells (baked)
1 (12 oz.) jar caramel topping

Melt butter in large skillet. Add coconut and pecans. Cook until brown. (Set aside.)

Combine cream cheese and Eagle Brand milk. Beat with mixer. Fold in Cool Whip.

Layer 1/4 of cream cheese mixture in each pie shell. Drizzle caramel topping (1/2 of jar) on top of cream cheese mixture. Sprinkle coconut mixture (1/2 of coconut mixture) on top. Repeat, then freeze. (Serve frozen.) Makes 2 pies.