2 reg. pie crusts, baked and cooled
7 oz. coconut
1/2 c. chopped pecans
1/4 c. butter
8 oz. cream cheese
1 can sweetened condensed milk (Eagle Brand)
12 oz. Cool Whip
Caramel or butterscotch ice cream topping

Brown coconut and pecans in butter in heavy skillet, until golden. Cream cheese with milk. Add Cool Whip; mix well. Layer into pie shell then add a layer of coconut. Drizzle with topping. Repeat. Freeze. Set out just before serving.