8 oz. cream cheese
8 oz. Cool Whip
1 1/2 c. powdered sugar
2 c. chopped pecans
1 c. coconut
1 stick butter
1 jar caramel ice cream topping
2 (9-inch) graham cracker crusts or a cookie crust in 9 x 13-inch pan

Mix cream cheese, Cool Whip and powdered sugar until creamy. Put in pie crust and refrigerate. Melt butter. Add nuts and coconut. Cook until brown or slightly toasted. Cool and cover top of pies with pecan mixture. Drizzle caramel topping over pies. Keep refrigerated.