Soften cheese to room temperature. Blend in sweetened condensed milk. Fold in frozen whipped topping. Spread 1/4 of the mixture over the bottom of each pie crust. Cover each with 1/4 of the caramel topping. Sprinkle 1/4 of the nuts over each pie.

Combine coconut with butter and spread 1/4 over each pie.

Repeat layering, ending with pecans and coconut.

Cover pies tightly with plastic wrap and freeze thoroughly before serving.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's Mm