Caramel ice cream topping, 1 jar
10 inch pie crust graham or butter
1/4 c. butter
7 oz. coconut
1/2 c. chopped pecans
8 oz. cream cheese
1 can Eagle Brand milk
16 oz. Cool Whip

Mix: 1/4 cup butter, coconut and pecans; cook over stove top until browned then cool. Blend together well cream cheese, Eagle Brand milk and Cool Whip.

Spread over crust by layers starting with cream cheese mixture then nut mixture. Spread 1/2 of caramel mixture between layers. End last layer with nut mixture and drizzle remaining caramel topping on top.

Freeze pie for approximately 2 hours. Pie is to be served frozen.