29 inch pie shells, baked Use graham cracker or cookie crumb crusts for this pie if you prefer
1stick butter
1package flaked coconut(8 ounces)
1cupchopped pecans
14ouncecan sweetened condensed milk
8ounce8 ounce package cream cheese, softened
16ouncecontainer frozen whipped topping, thawed
12ouncejar caramel ice cream topping
Instructions
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside to cool.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.