7 oz flaked coconut
1 c chopped pecans
MELT THE ABOVE AND KEEP STIRRING UNTIL COCONUT IS BROWN, (ABOUT 5 MINUTES) SET ASIDE TO COOL.
2 *precooked flaky pie crusts (cooled)
FILLING:
8 oz cream cheese (soft)
1 – 14 oz can sweetened condensed milk
1 – 16 oz carton thawed cool whip
1 – 12 oz jar caramel topping**
Mix cream cheese and sweet milk with mixer and fold in Cool Whip with wooden spoon. Layer in each, deep dish pie shell 1/4 cream cheese mixture, 1/4 caramel and 1/4 pecan mixture, 2 times for each ingredient and each pie shell. Drizzle a little caramel on top for appearance. Freeze one and eat the other (can keep up to 6 months) **(can use any other topping)