1/4 c. butter
1 (7 oz.) flaked coconut
3/4 c. chopped pecans
8 oz. cream cheese, softened
1 can Eagle Brand milk
16 oz. Cool Whip
2 Keebler Butter ready crust (6 oz.)
1 (12 oz.) caramel ice cream topping

Melt butter in large skillet. Add coconut and pecans. Cook until golden brown, stirring frequently. Combine cream cheese and can milk together, beating until smooth. Fold in Cool Whip. Layer in crust: 1/4 cream cheese mixture, drizzle 1/4 cup caramel topping, 1/4 coconut/pecan mixture then 1/4 cream cheese mixture, 1/4 coconut, 1/4 cup caramel topping. Freeze.