Coconut caramel drizzle pie

Directions

1. 1
   Place butter in skillet and melt over medium heat add coconut and pecans stirring to coat.
2. 2
   Saute until coconut and pecans are lightly toasted about 5 minutes set aside.
3. 3
   In mixer, whip together condensed milk and cream cheese until fluffy fold in the whipped topping spoon a fourth of cream cheese into each graham cracker crust drizzle each with a fourth of the caramel topping.
4. 4
   Top each with coconut and pecan mixture
5. 5
   Repeat layers until all ingredients are gone ending with the coconut mixture on top.
6. 6
   Freeze overnite.
7. 7
   Keep in freezer