Recipes

Melt butter in skillet; add pecans and coconut and cook until golden brown.

Set aside.

In a large bowl, beat cream cheese and sweetened condensed milk until smooth; then fold in the cool whip.

Layer 1/4 of cream cheese mixture in one graham cracker crust; layer 1/4 of the mixture in the 2nd pie crust; drizzel caramel sauce over the cream cheese mixture, drizzle sauce on 2nd pie; then top with the coconut-pecan mixture on both pies.

Repeat.

You end up with the coconut-pecan mixture on the top of each pie and a nice, tall pie.

You could add pecan halves or shaved chocolate topping or a dollop of cool whip and a cherry, if you like.

Freeze until firm (about an hour).

Remove from the freezer about five minutes before serving.