2 baked and cooled pastry shells
14 oz. coconut toasted in butter and combined with 1 c. pecans
8 oz. cream cheese, softened and mixed with 1 can sweetened condensed milk
12 oz. whipped topping
1 jar caramel ice cream topping

Layer in each shell. Coconut mixture then cheese mixture followed by whipped topping, drizzled with caramel. Freeze.