3/4 stick butter
1 (7 oz.) can Baker's coconut
1 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
1 (16 oz.) Cool Whip
2 deep dish pie shells, baked
1 (12 oz.) jar caramel topping

Melt butter in large skillet. Add coconut and pecans. Cook until brown and set aside.

Combine cream cheese and Eagle Brand milk. Beat with mixer. Fold in Cool Whip.

Layer half of cream cheese mixture in each pie shell. Drizzle caramel topping (1/2 of jar) on top of cream cheese mixture. Sprinkle coconut mixture (1/2 of coconut mixture) on top. Repeat. Then freeze. Serve frozen.

Microwave caramel topping 1 minute or heat in double boiler before drizzling on pie.

NOTE: The coconut, pecans and butter can be mixed and put in oven on broil and toasted. Must watch carefully and stir so all will be toasted. Makes 2 pies.