1/4 c. butter
1 (7 oz.) pkg. flaked coconut
1/2 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) Cool Whip
2 baked 9" pie shells
1 (12 oz.) jar caramel ice cream topping

1. Melt butter in large skillet. Add coconut and pecans. Cook until golden brown; set aside.

2. Combine cream cheese and sweetened condensed milk. Beat until smooth. Add Cool Whip.

3. Layer 1/4 cream cheese mix in baked pie shell. Sprinkle with caramel topping and then coconut. Repeat layers and freeze as ice cream.