1/4 c. butter
1 (7 oz.) coconut
1/2 c. pecans, chopped
1 (8 oz.) cream cheese, softened
1 can Eagle brand condensed milk
1 (16 oz.) Cool Whip, softened
2 graham cracker crusts
Ice cream topping (hot fudge and caramel)

Melt butter; add coconut and pecans. Cook until brown, stirring frequently. Let cool. Combine cheese and Eagle brand milk. Beat until smooth. Fold in Cool Whip. Pour 1/4 mixture in pie shell. Sprinkle coconut mixture on top. Drizzle topping (ice cream) on this. Repeat layer. Cover and freeze until firm.