2 deep-dish 9-inch pie shells
1 8-oz cream cheese, softened
1 14-oz eagle brand milk
1 16-oz cool whip
1/2 stick butter
1 cup chopped pecans
1 cup coconut
1 12-oz caramel ice cream topping
Bake pie shells according to directions and allow to cool. Melt butter in skillet. Add coconut and pecans and toast until golden brown, stirring constantly. Allow to cool. Beat together cream cheese and condensed milk with handheld mixer until smooth; fold in cool whip.
Layer in pie shell: cream cheese mixture, coconut-pecan mixture, drizzled caramel topping.
