MAKES TWO PIES
2 c chopped pecans
2 c flaked coconut
1 stick butter
8 oz cream cheese, softened
14 oz can condensed milk
16 oz Cool Whip
1 jar caramel ice cream topping
graham cracker crusts
In a skillet, lightly brown pecans and coconut in the butter.
Set aside to cool.
With electric mixer, blend cream cheese, condensed milk and Cool Whip.
Divide evenly between pie crusts.
Top each pie with pecan and coconut mixture.
Drizzle entire jar of caramel over tops of pies.
Refrigerate or freeze at least 3 or 4 hours. Pies cut best if frozen.