2- 9 inch deep dish pie shells
Melt Butter in skillet and Saute Coconut and pecans until lightly browned. Cool. In a mixing bowl, beat cream cheese and milk until smooth; continue beating as you add whipping cream. Pour 1/4 cup of cream cheese filling into each pie shell. Top with 1/4 of coconut/ pecan mixture. Drizzle well with Caramel Syrup. Repeat Layers. Wrap pie in foil and place in freezer for at least 4-8 hours.