This recipe makes two delicious freezer pies topped with coconut, pecans, and a caramel drizzle. What a refreshing treat on a hot summer day!
6 tablespoons butter
1 cup chopped pecans
1 (7 ounce) package shredded coconut
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
1 (12 ounce) jar caramel ice cream topping
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