1/2 stick margarine
1/2 cup chopped pecans
1 (7 oz) can flaked coconut
Melt margarine; add coconut & pecans on medium heat until golden brown. Set aside to cool.

1 (8 oz) cream cheese, room temp.
1 can Eagle Brand milk
1 (6 oz) Cool Whip
Mix together. Fold in Cool Whip.

2 Graham Crust pie shells
caramel syrup
Pour 1/4 of cream cheese mixture in pie shells. Drizzle with caramel syrup over top. Add 1/4 of coconut mixture. Repeat again. Then do the same with the other pie. Keep refrigerated.