MaMaw's Pie by
2 (9 inch) pie shells, baked and cooled 1/2 stick (1/4 cup) butter 1 (7 oz.) package sweetened shredded coconut 1 cup pecans, roughly chopped 1 (8 oz.) package cream cheese, softened 1 (14 oz.) can sweetened condensed milk 1 (16 oz.) container cool whip ( 2 - 8oz. containers) 1 (14 oz.) jar caramel ice cream topping
Toast coconut and pecans in butter until golden brown. Beat cream cheese and condensed milk until creamy. Fold in cool whip. Start by using 1/2 of the cream cheese mixture evenly between two pie shells. Drizzle 1/4 of caramel sauce over each pie. Sprinkle 1/4 of pecan/coconut over caramel. Repeat layers. Place pies in freeze overnight, covered. Remove from freezer 10-15 minutes before serving.