1/4 c. butter
1 (7 oz.) flaked coconut
1/2 c. chopped pecans
1 (8 oz.) cream cheese, softened
1 (14 oz.) sweetened condensed milk
1 (16 oz.) frozen whipped topping, thawed
1 (12 oz.) jar caramel ice cream topping
2 pastry shells

Melt butter in large skillet, add coconut and pecans, cook until golden brown. Set mixture aside.

Combine cream cheese, condensed milk, mix and add whipped topping. Layer 1/4 mixture into each baked pie shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle caramel topping over each pie. Repeat layers until all mixture is used. Makes 2 pies. Cover and freeze, set out 5 to 10 minutes before serving.