7 oz. coconut
1 c. nuts
1/4 stick butter
16 oz. Cool Whip
1 (8 oz.) cream cheese
1 (4 oz.) can condensed milk
Caramel syrup
2 deep dish pie crusts, baked

Mix butter, coconut and nuts in frying pan on low heat, stirring until coconut is toasted lightly; set aside. Mix Cool Whip, cream cheese, condensed milk.

In pie crust layer Cool Whip mixture. Dribble caramel syrup and a layer of coconut mix. Repeat this for second layer, then second pie. Wrap in wax paper, then plastic wrap and freeze overnight. Keep in freezer until ready to serve.