2 pie crusts
7 oz. coconut
1 c. chopped pecans
1/2 stick butter
1 (8 oz.) soft cream cheese
1 (16 oz.) Cool Whip
1 can Eagle Brand milk
Caramel ice cream topping

Have pie crust prepared. Brown coconut, pecans, and butter and set aside.

In bowl mix cream cheese, Cool Whip and Eagle Brand milk until soft and fluffy. Pour 1/2 of the fluffy mixture into pie crust. Sprinkle coconut mixture over Cool Whip mixture then drizzle caramel topping over it. Repeat again. Wrap in plastic bag. Freeze overnight, serve next day. Will keep 3 months in freezer.