2 graham cracker crusts

2 c. chopped pecans 1/2 c. brown sugar 1 1/2 stick butter 1 can Eagle Brand condensed milk 1/4 c. lemon juice 16 oz. Cool Whip

Brown coconut, pecans, brown sugar and butter. Mix condensed milk, lemon juice, and Cool Whip; set aside.

Place 1 inch of Cool Whip mix in crust. Place coconut mix on top. Pour half of 20 oz. jar of butterscotch topping over coconut mix. Put rest of Cool Whip on top. Drizzle rest of butterscotch over top. Freeze.