2 deep dish pie crusts, baked & cooled
1/4 c. butter
1/2 c. pecan pieces
7 oz. coconut
1-8 oz. cream cheese, softened
1-14 oz. can Eagle condensed milk
1-16 oz. Cool Whip, softened
1 jar caramel topping

Bake pie crusts and cool. Melt butter in saucepan. Stir in pecan pieces & coconut. Stir until brown (keep heat on low). Set aside for later. In a bowl, combine cream cheese and condensed milk. Beat with mixer until smooth. Take a spoon and stir in Cool Whip. Place 1/4 cream cheese mixture in each pie shell. Drizzle 1/4 jar caramel topping over each pie, then 1/4 coconut mixture over each pie. Then repeat layers of cream cheese mixture, caramel topping and coconut mixture. Cover & freeze for 8 hours. Let set for 5 minutes after removing from freezer, before serving.