1/4 c. butter
7 oz. pkg. shredded coconut
1/2 c. chopped pecans
8 oz. cream cheese
1 can Eagle Brand sweetened condensed milk
16 oz. Cool Whip
1 jar caramel ice cream topping
Pie crusts

2 to 3 (this is a frozen pie and can be used with any crust: graham cracker, chocolate crumb or pastry, cook before filling).

Makes 2 large or 3 small.

In skillet, melt butter and add pecans and coconut. Cook until light brown. In bowl, combine cream cheese, Eagle Brand milk. Beat until smooth. Fold in Cool Whip.

Begin layering inside crust the cream cheese mixture. The layers may be repeated in the large crusts, depending on how deep they are. Use only 1 layer in the smaller crusts. Always end with coconut.