7 oz. coconut, toasted in skillet with 1/4 c. butter
1 c. almonds OR pecans (may use both, mixed together)
1 can Eagle Brand sweetened condensed milk
1 (8 oz.) pkg. cream cheese
1 (16 oz.) carton Cool Whip
1 jar caramel ice cream topping
2 baked pie crusts

Put sweetened condensed milk in a bowl; add cream cheese and beat until smooth. Fold in Cool Whip.

Make layers: milk and cheese, then coconut and nuts, pour some caramel topping, then repeat layers. Freeze. Let set out a little while before serving. Yield: Makes 2 pies.