7 oz. coconut
1 c. chopped pecans
3/4 stick butter
1 can Eagle brand milk
8 oz. cream cheese
16 oz. cool whip

Toast coconut, pecans and butter in skillet and let cool. Mix milk and cream cheese together. Fold cool whip into milk and cheese mixture. Pour 1/2 of cream cheese mixture into bottom of graham cracker crust. Put 1/2 of coconut mixture on top of that. Squeeze caramel sauce on, then top with the rest of cream cheese mixture. Put rest of coconut and pecans on top and freeze.