Coconut Caramel Pie

1/4 C. butter
7 oz. flaked coconut
1/2 C. pecans, chopped
8 oz. softened cream cheese
14 oz. sweetened condensed milk
16 oz. Cool Whip
12 oz. jar caramel
2 baked 9" graham cracker pie shells

Melt butter in skillet. Add coconut and pecans. Cook until browned; stir frequently and set mix aside. Combine milk and cream cheese and beat until smooth. Fold in Cool Whip.

Layer 1/4 cream cheese mix in each shell. Drizzle 1/4 of caramel over each pie. Sprinkle 1/4 of coconut mix evenly over each pie. Repeat layers. Cover and freeze until firm.