2 or 3 pie shells
1 c. chopped pecans
1/4 c. butter
1 can sweetened condensed milk
16 oz. Cool Whip
7 oz. coconut
8 oz. cream cheese
12 oz. butterscotch ice cream topping

Makes 2 thick or 3 thin pies. Toast pecans, coconut and butter on broil. Pour sweetened condensed milk and softened cream cheese together and blend. Fold in Cool Whip. Take cooled pie shells and layer as follows: cream cheese mixture, toasted pecans and coconut. Drizzle with warm caramel topping. Freeze pies.