1/4 cup (1/2 stick) butter
1 (8 oz.) pkg. coconut flakes
1 cup chopped pecan halves (or walnuts)
1 (8 oz.) pkg. cream cheese
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 (16 oz.) tub frozen whipped topping, thawed (Cool Whip)
2 prepared graham cracker pie shells (I use Keebler)
1 (12 oz.) jar caramel topping

Melt butter in a large skillet. Add coconut flakes and nuts. Cook until brown and set aside.

Combine cream cheese and sweetened condensed milk in a mixing bowl. Beat with mixer until smooth.

Fold in whipped topping.

LAYERING:

• Layer 1/4 cream cheese mixture in each prepared pie shell.
• Drizzle 1/4 jar of topping on top of cream cheese mixture in each pie.
• Sprinkle half coconut mixture on top.
• Repeat the layer, beginning with the cream-cheese mixture.

Freeze. Serve frozen.

Makes 2 pies.

Submitted by: Florida Girl