2 cooled, baked pie crusts
1 jar caramel topping
8 oz. cream cheese
1 can Eagle Brand milk
16 oz. Cool Whip
8 oz. Angel Flake coconut
1 c. pecans
1/2 stick butter

Mix cream cheese and milk together. Fold in Cool Whip, set aside.

Melt butter in skillet, put coconut and pecans in and brown lightly, being careful not to burn. Set aside.

Pour 1/4 of cream mixture into each pie crust. Drizzle caramel topping over each pie. Sprinkle coconut and pecans over caramel. Add remainder of cream mixture over coconut. Drizzle remaining caramel and coconut over each pie. Freeze and eat.