2 graham pie crusts
1 can Eagle Brand milk
1 (16 oz.) Cool Whip
1/2 to 1 c. pecans
1 (7 oz.) pkg. coconut
1 (12 oz.) jar caramel ice cream topping
1 (8 oz.) cream cheese

Melt butter. Add coconut and pecans, toast in oven. Set aside and let cool. Soften cream cheese and combine with milk and Cool Whip. Layer 1/2 ingredients. Then add coconut and pecans, layer rest and put caramel on top. Set in refrigerator for 2 hours. Makes 2 pies.