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
2 (9") baked pie shells
1 (12 oz.) jar caramel ice cream topping
1 (16 oz.) container frozen whipped topping, thawed

Melt butter in large skillet, add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set mixture aside.

Combine cream cheese and sweetened condensed milk. Beat until smooth. Fold in whipped topping.

To create layer, pour 1/4 of cream cheese mixture into each shell. Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture evenly over each pie. Repeat layers with remaining ingredients. Cover and freeze until firm. Let frozen pie stand at room temperature 5 minutes before serving. Makes 2 (9") pies.