1/2 stick butter
7 oz. can Bakers coconut
1 c. crushed pecans

Combine melted butter and coconut in skillet and add crushed nuts; stir until golden brown. Set aside for about 2 hours or until completely COLD.

STEP 2:
8 oz. Philadelphia cream cheese
1 can Eagle Brand Sweetened Condensed Milk
16 oz. Cool Whip

Cream cheese well, add milk, blend well. Add Cool Whip and blend well. Keep refrigerated until ready to use.

When coconut is cold enough to use, you layer as follows:

1. Crushed graham crackers

2. Cream filling

3. Coconut mixture

4. Drizzle caramel ice cream topping

Repeat layers as many times as your heart desires.