1 can Eagle Brand milk
1 (12 oz.) Cool Whip
1 (8 oz.) pkg. cream cheese
2 c. coconut
1 1/2 c. pecans
1 stick butter
Caramel, chocolate or butterscotch ice cream topping
2 graham cracker crusts

Melt butter in a 9 x 13 inch baking dish in 350 degree oven. Add coconut and pecans, toast not too brown. Stir every 5 minutes. Let cool. Blend cream cheese, milk and Cool Whip. Pour 1/4 in pie shells. Put a layer of toasted coconut and pecans on this. Drizzle the ice cream topping. Put another layer and chill.