2 pie shells
1/2 c pecans
7 oz pkg coconut (flaked)
1 stick butter
1 can Eagle Brand milk
1 small pkg cream cheese
1 large carton Cool Whip
1 jar caramel topping

Cook pie shells and let cool. Melt butter and brown coconut and pecans. Then mix next 3 ingredients and pour 1/4 of white mixture in each shell. Then pour caramel and then pecans and then repeat.