2 large graham cracker pie crusts
1 (8 oz.) cream cheese
1 can Eagle Brand milk (condensed)
16 oz. Cool Whip
1 c. pecans
1 c. coconut
1/2 c. butter
1 jar caramel topping

Mix together pecans, coconut and butter; set aside.

First Layer: Mix cream cheese, Eagle Brand condensed milk and 1/2 carton Cool Whip; place on pie crust.

Second Layer: Pecans and coconut mixture.

Third Layer: Pour caramel over top.

Layer until finished, putting caramel on top.