1 jar caramel sundae topping
2 graham cracker crusts
1 pkg. (8 oz.) cream cheese
1 (12 oz.) Cool Whip
1 can sweetened condensed milk
1 (3 1/2 oz.) can flaked coconut
1/2 c. pecans
1 stick butter

Brown coconut, pecans and butter in a skillet until golden brown. Mix cream cheese, condensed milk and Cool Whip. In both pie crusts, layer 1/4 of the cream cheese mixture and drizzle 1/4 of caramel topping, then layer of coconut and pecan mixture. Drizzle top of pie with caramel topping. Freeze or cool overnight.