Praline Pie

This recipe comes from my parent's favorite New Orleans style restaurant in Alabama. One recipe makes two pies.

2 graham cracker piecrusts
2 tablespoons butter
1 cup chopped pecans
1 cup coconut
1 jar caramel ice cream topping
1 can Eagle Brand Milk
1 package (8oz) cream cheese
1 (12 oz.) container of Cool Whip

In a skillet, toast the pecans and coconut in butter; allow to cool. Add caramel topping to pecan mixture and set aside. Prepare filling by mixing together cream cheese and Eagle Brand milk; fold in Cool Whip. Pour 1/3 of the caramel mixture in bottom of each pie shell. Spoon 1/2 of the filling over each. Layer until all of the filling is used. Top with remaining caramel mixture. Freeze overnight or for several hours. Remove from freezer 15 minutes before serving.