Caramel Pecan Delight Pie

2 cups rough chopped pecans 2 cups flaked coconut 1/2 cup butter (1 stick) 1 (8 oz.) cream cheese softened 1 (14 oz.) can sweetened condensed milk 1 (16 oz.) frozen whipped topping 1 jar caramel ice cream topping 2 graham cracker pie crusts

In a skillet lightly brown the pecans and coconut in the butter. Set aside to cool. With an electric mixer blend the cream cheese, sweetened condensed milk and whipped topping. Divide evenly between the two pie crusts.

Top each with half of the pecan and coconut mixture. Drizzle the entire jar of caramel ice cream topping over the tops of both pies. Refrigerate or freeze for at least 3 - 4 hours. I think they cut best if you freeze them.

Here's a great twist on a southern favorite! Enjoy and thanks for looking!