2 baked pie shells
8 oz. cream cheese
1 1/2 c. confectioners' sugar
8 oz. Cool Whip
2 c. chopped pecans
1 c. coconut
1/2 c. butter
3/4 jar Mrs. Richardson's Butterscotch & Caramel Sauce

Cream the cream cheese with the confectioners' sugar. Fold in Cool Whip. Press mixture in pie shells and set aside.

Mix pecans, coconut and butter and toast in oven. Cool pecan mixture and sprinkle over pies. Pour butterscotch and caramel sauce over each pie.