2 graham cracker crusts (not deep-dish)
1 bottle caramel syrup
3/4 stick butter
1 c. chopped nuts
7 oz. coconut
1 (8 oz.) cream cheese (at room temperature)
1 can condensed milk
16 oz. Cool Whip

Mix cream cheese and condensed milk until creamy. Fold in Cool Whip. Place 1/4 mixture in each pie crust. Top with 1/2 of coconut/nut mixture. Drizzle about 1/2 of the caramel syrup on that. Repeat. Place plastic covers on pies and freeze. Before serving, remove from freezer a few minutes so that it will be the consistency of ice cream.