1/2 c. butter
1 (7 oz.) pkg. flaked coconut
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand milk
1 (16 oz.) container Cool Whip
1 (12 oz.) jar caramel ice cream topping
2 (9 inch) baked pie shells

Melt butter in large skillet. Add coconut and pecans; cook until golden brown, stirring frequently, set aside. Combine cream cheese and Eagle Brand milk, beating until smooth. Fold in Cool Whip.

Layer 1/4 of cream cheese mixture in each pie shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature 5 minutes before slicing.