1 jar caramel ice cream topping
1 (14 oz.) can Eagle Brand condensed milk
1 (8 oz.) pkg. cream cheese
1 (16 oz.) Cool Whip
3/4 stick butter
1 (7 oz.) pkg. angel flake coconut
1 c. chopped pecans

Combine milk and cheese with mixer. Add Cool Whip and set aside. Combine butter, coconut, and pecans; brown in fry pan over low heat until golden toasted.

Crush 1 1/2 sections of graham crackers and combine with 2 tablespoons and 1/2 stick butter. Press in bottom of 9 x 13 inch pan and freeze.

Spoon 1/2 of cream mixture on top of graham crackers, then drizzle 1/2 of caramel ice cream topping over cream mixture. Sprinkle 1/2 of toasted coconut mixture on top of caramel. Repeat layers. Freeze and serve next day.

Take dessert out of freeze and let stand at room temperature for about 5 minutes. Serve generous portions and you'll hear, "Yum! Yum!"