7 oz. pkg. coconut
3/4 stick butter
1 c. chopped pecans
1 can Eagle Brand milk
16 oz. container Cool Whip
8 oz. pkg. cream cheese
12 oz. jar caramel topping
2 deep dish pie shells

Melt butter. Add coconut and pecans. Brown lightly. Set aside. Combine cream cheese and Eagle Brand milk. Fold in Cool Whip. Bake pie shells and cool. Add about 1/4 teaspoon cream cheese mixture into pie shell. Drizzle 1/4 caramel sauce over layer. Sprinkle 1/4 coconut mixture over this. Repeat for 2 layers with coconut mixture on top. Freeze. Thaw slightly before serving.