1/4 c. butter
1 (7 oz.) pkg. flaked coconut
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) frozen whipped topping, thawed
2 baked 9" pastry shells
1 (12 oz.) jar caramel ice cream topping

Melt butter in a large skillet. Add coconut and chopped pecans; cook until golden brown, stirring frequently. Set aside.

Combine cream cheese and sweetened condensed milk; beat until smooth. Fold in whipped topping.

Layer 1/4 of cream cheese mixture in each baked pastry shell. Drizzle 1/4 of the caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat with remaining ingredients; cover and freeze until firm.

Let frozen pie stand at room temperature for 5 minutes before slicing. Yields 2 (9 inch) pies.