Coconut Caramel Pie

Directions

1. 1
   Melt butter in a large skillet.
2. 2
   Add coconut and pecans; cook until golden brown, stirring frequently.
3. 3
   Set aside.
4. 4
   Combine cream cheese and sweetened condensed milk.
5. 5
   Beat until smooth. Fold in whipped topping.
6. 6
   Layer 1/4 of cream cheese mixture in each pastry shell.
7. 7
   Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture on each pie.
8. 8
   Repeat layers with remaining ingredients.
9. 9
   Cover and freeze until firm.
10. 10
    Let stand at room temperature 5 minutes before serving.