Freezer Caramel Drizzle Pie

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.

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.