Freezer Caramel Drizzle Pie

This recipe was featured in an email that I received this morning from the www.allrecipes.com website. It was posted by Karen Neilson. Here is what it says on the website: "This is a delicious pie that people just love on a hot summer day. Great for Sunday dessert if prepared Saturday night." NOTE: Cooking time listed is the approximate freezing time.

• Ready In: 8 hrs 10 mins
• Serves: 16
• Yields: 2 9 inch pies

Ingredients

• 2 (9 inch)  prepared graham cracker crusts
• 6  tablespoons butter
• 1 (7 ounce) package  shredded coconut
• 1  cup pecans, chopped
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container  frozen whipped topping, thawed
• 1 (12 ounce) jar  caramel ice cream topping

Directions

1. Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
2. In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.