2 graham cracker crusts
1 can coconut
1 1/2 c. pecans
1/2 stick butter
1 (12 oz.) jar caramel ice cream topping
1 (8 oz.) Cool Whip
1 can condensed milk
1 (8 oz.) cream cheese

Use an iron skillet, toast coconut and pecans in butter. Mix cream cheese and milk with mixer until smooth. Fold in frozen whipped topping. Sprinkle 1/2 of coconut mixture in crusts. Pour 1/2 caramel topping over this. Pour cream cheese mixture over top. Sprinkle remainder of coconut mixture over cream cheese mixture. Pour rest of caramel over top. Freeze.